|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at the handwash sink adjacent the Turbochef in the patron service area.
CDI - PIC provided soap.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels provided to the central patron service station (containing the sandwich cold wells and hot plates for soups).
CDI - PIC provided paper towels. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. - Observed cases of unwashed red and green peppers stored on the shelf directly above cut and RTE pineapple in the WIC.
CDI - Pineapple moved.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
0
|
Proper date marking & disposition |
No |
No
|
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 a chub of ham stored in the WIC with the date mark of 3/24-4/3, which is 11 days. Correct discard date should read 3/30.
CDI - PIC corrected date mark.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed a container of “Raid” ant and roach killer on the chemical rack in the dry storage room. “Raid” is not approved for use in commercial kitchens.
CDI - PIC voluntarily discarded. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 a dish of tabbouleh salad cooling in the WIC at a rate of 0 degrees/hour. PIC stated he had just prepped the item at the beginning of the inspection for a catering order at 11am. Dish was observed 3/4 wrapped in plastic and on a sheet tray on the rolling rack with another sheet tray directly above it, not allowing for proper air flow around the product. REPEAT.
CDI - PIC moved to top of speed rack to rapidly cool.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed a toaster stored as clean at the Turbochef service counter, in the cabinet and directly adjacent to the handwash sink drain line which allows for potential contamination. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 the exterior of the cookline equipment surrounding the fryers to be covered in an accumulation of food/fryer debris.
- Observed the exterior of the refrigerated drawers beneath the Turbochef in the patron service area. |