|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave with buildup of food debris. PIC stated microwave gets cleaned every 2 weeks. Clean and increase frequency of cleaning. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken in small prep unit, kimchi in to go cups sitting on top of large prep top, and soy milk and half and half in stand up fridge above 41F, see temperature chart. Observed TCS foods in walk in cooler above 41F due to door being left open for extended period of time. WIC did reach 40F by the end of the inspection with all TCS foods dropping in temperature, see temperature chart. PIC voluntarily discarded raw chicken and kimchi cups. PIC placed opened soy milk and half and half on 4 hour TPHC and voluntarily discarded the rest of the unopened soy milk and half and half in fridge. Observed stand up fridge holding ambient temperature of 52F. EHS will follow up within 3 days.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers stacked together wet on drying rack. CDI- PIC separated all containers to promote air drying. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed 3 rubber spatulas that were melted and torn. CDI- PIC voluntarily discarded spatulas.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting boards on small prep unit and in front of steam table with deep grooves with black buildup. Resurface or replace. |
|
49
|
0.50
|
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 hood above cooking equipment with heavy buildup of oil. Clean more frequently than every 4 months. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles throughout back part of kitchen that are in disrepair and have trapped water underneath. Repair. REPEAT
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 floors with buildup of black debris, especially under equipment and in corners. Observed walls throughout facility in need of cleaning. Clean. |