|
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 no paper towels provided at the handwash sink adjacent the swinging door entrance to the front cookline. Dispenser appeared to be broken or have the batteries dead.
CDI - PIC provided paper towels. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of shredded mozzarella, pizza sauce, sausage crumbles, and spicy ranch to al be at temperatures of 45-50F in the pizza lowboy refrigerator. PIC stated that the lowboy is only used by the night crew and his morning crew is aware that it does not always work. Ambient was observed at 46F at the time of the inspection. Unit emptied of all TCS items and is to remain empty until it is proven to hold 41F. Head of maintenance placed an out of order sign on the unit so no one uses it while they diagnose the problem. 3 day VR to observe continued compliance/repair. REPEAT.
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 . |
|
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 a sheet tray of ham and cheese sandwiches cooling at a rate of .05 degrees/min. The sheet tray of sandwiches was observed covered in tight plastic wrap, not allowing for adequate airflow around the product.
CDI - Plastic wrap removed to allow for proper cold air flow to reach the product.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed an insert container of thawed salmon filets in the cookline lowboy that were still in their manufacturers ROP. Package stated “remove from packaging, thaw under refrigeration”. REPEAT.
CDI - PIC put cuts into the vacuum packaging, removing the salmon from its ROP environment. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 a plastic container of a salt and pepper mixture that was not labeled as to its contents. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. - Observed a single service plastic cup in use as a scoop in the container of spicy ranch in the pizza 2 door lowboy.
CDI - Single service cup removed. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed the wire shelves in the paper goods storage room to have unsealed/absorbent wood laid on each shelf to create a flat surface for storage. REPEAT. |