|
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 used glove inside basin of hand sink beside French fries. CDI- PIC disposes of glove. (-0) |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed sausage burritos prepped between 5:30-6:00 am cooling inside WIC at 53F, and no change in temperature between 10:30-11:30 am. CDI- PIC voluntarily discards burritos. See comment. (-1.5)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine in sanitizer bucket at greater than 200PPM. CDI- PIC remixes sanitizer to a concentration of 100PPM. (-1) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed over-filled containers of lidded, shredded lettuce in lowboy, unable to cool. No change in temperature observed over the course of 35 minutes, and lettuce remained 44F. Sausage burritos also observed overfilled and in lidded containers at 53F did not decrease in temperature between 10:30-11:30 am. CDI- PIC moves lettuce to WIF where it drops to 41F within 20 minutes, discards burritos which failed to cool properly. See comment. (-0.5)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed lowboy on right hand side of cook line fryers in poor repair. EHS notes this same lowboy was in unusable condition at the last inspection. -REPEAT- No points taken due to absence of cold holding violations as last time, and PIC reports of broken part being on order. Points shall be escalated next inspection should equipment remain onsite in poor repair. (-0) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed build up of food debris on outer surfaces of frying equipment. EHS advises increased cleaning frequency to preclude build up of debris. (-0.5) |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug at dumpster. (-0) |