|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed a metal pan collecting water and stored in the handwashing at the beginning of the inspection.
CDI: PIC removed pan from handsink. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed coconut milk and almond milk in a lowboy cooler cold holding above 41 degrees F. PIC stated that these items were not used at all today. EHS took an ambient temperature of the unit at 47 degrees F.
PIC voluntarily discarded milks. PIC contacted owner to have repairman check on the unit.
Observed marinated pork cold holding in another lowboy cooler above 41 degrees F. PIC stated that the pork had been kept in the unit overnight, and was very briefly taken out of the unit to add food coloring, and placed back in this morning before time of the inspection.
EHS took an ambient temperature of this unit at above 41 degrees F. PIC stated that they will have this unit checked out by the repairman as well. PIC moved container of marinated pork into the freezer to bring temperature down.
REPEAT VIOLATION.
VERIFICATION REQUIRED within 3 days to ensure that the facility is in compliance.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed two TCS food items that were incorrectly date marked in the deli fliptops.
REPEAT VIOLATION.
Note: Points not deducted since only two items were incorrectly labeled.
CDI: PIC created new date labels with correct dates for these items.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed working containers of spices and salts that were not labeled in the make line.
Label all working containers of food.
REPEAT VIOLATION. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed food handles used to scoop flour and sugar directly submerged in the non-TCS food products, inside the containers.
Keep handles above the top of the food. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal pans stacked wet and stored in the clean dish rack.
CDI: Pans were separated to allow proper air drying. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed rusted shelves inside the reach-in cooler. Observed bottom of reach-in cooler with accumulation of food debris. Observed soiled gaskets in cold holding units.
Increase cleaning frequency.
REPEAT VIOLATION. |