|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed inoperable paper towel dispenser adjacent to manager’s office. CDI: PIC repaired dispenser so that paper towels were accessible. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed chlorine sanitizer output from dish machine at 0ppm. PIC was unable to obtain the required concentration level after several attempts of running and priming the machine. A service request was submitted for repair. REPEAT. Points not escalated due to multiple violations on previous report. VERIFICATION REQUIRED within 3 days to ensure sanitizer for dish machine is at required concentration level. PIC has agreed not to provide multi-use utensils to customers and only provide single use articles until dish machine can be used. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed ribs, chicken quarters and sausage being held below 135F in hot box to the right of fryers, observed containers of pulled pork and brisket in warming drawer held below 135F and queso being held in hot holding unit on prep counter below 135F. See temp chart. CDI: PIC reheated all items to above 165F before returning to hot hold. REPEAT.
NOTE: Observed employees leaving doors to hot box and drawers for hot holding unit open for extended periods of time and also pulling foods to portion and leaving out on cutting boards for extended periods before returning to hot hold units which most likely contributed to decrease in food temps. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of Cole slaw and provolone in prep flip top cooler and two containers of wings in prep reach in and a container of potato salad being held in another prep flip top cooler all being held above 41F. See temp chart. CDI: PIC voluntarily discarded all items. REPEAT. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed containers of Cole slaw, peppers and onions and wings being held in prep cooler all missing date marks. CDI: PIC voluntarily discarded wings and Cole slaw and date marked peppers and onions.
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 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 . Observed a container of swine wine pico de gallo being held in prep flip top cooler date marked 23 December, several days past its expiration. CDI: PIC voluntarily discarded pico. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three stacks of single use to go containers being stored outside of their original packaging right side up on prep counter. CDI: Employees inverted to go containers. |
|
49
|
0.50
|
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 build up in between gaskets on fry prep cooler. Clean as needed. REPEAT. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up inside and outside on adjustable lights above prep counter. Clean as needed. REPEAT. |