|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed an employee use their bare hands to turn off the faucet after washing their hands.
CDI - EHS intervened and provided eduction on proper handwashing process. Employee rewashed hands. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the dishwasher at 0ppm chlorine at the time of the inspection. Sanitizer bucket was observed to be empty.
CDI - PIC replaced empty sanitizer bucket and after priming the dishwasher was at 150ppm chlorine.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed 2 large metal strainers, a large spider strainer, and a large whisk to be stored as clean above the 3 compartment sink with visible food debris on their food contact surfaces.
CDI - PIC placed at dishwasher to be W/R/S.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of raw salmon and raw shrimp stored in the refrigerated drawers at temperatures of 45-47F. Items were observed stored at the front of the refrigerated drawer and the drawer was observed opened frequently throughout the inspection.
- Observed an insert container of breaded raw chicken breast in the cookline opentop refrigerator at temperatures of 48-52F. PIC stated that they had just breaded the chicken breasts and then they were placed immediately into the opentop on the line to be used for the night. Employees did not inform the EHS of anything that was in the cooling process upon initial questioning.
CDi - PIC moved the raw breaded chicken breast to the RIF to rapidly cool, where it was observed at 41F 25 mins later. Raw shrimp and raw salmon were placed into ice baths and moved to the WIC to rapidly cool.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a dark blue liquid hanging on a rolling cart by the WIC that was not labeled as to its contents.
- Observed a chemical spray bottle containing a pink liquid stored at the wait station area that was not labeled as to its contents.
CDI - PIC labeled bottles. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of clean metal and plastic insert containers stored on the shelf adjacent the 3 compartment sink that were wet nested. |