|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed line cook go wash hands a few times for less time than 20 seconds. -CDI- PIC coached line cook on proper handwashing techniques.
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Observed dishwasher load dirty dishes into dish machine with gloved hands, and then proceed to handle sanitized utensils and equipment without a hand wash in between. -CDI- PIC coached dishwasher on proper when to wash techniques.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
10
|
1
|
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 or other form of hand drying present at hand sink of the beverage area on the second floor. -CDI- Hand towels added to hand sink.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed ice cubes inside of hand wash sink of the beverage area on the second floor. -CDI- EHS turned on hot water and melted ice cubes.
6-301.14 Post a handwash sign at each handsink. Observed no handwash signs on the 3rd floor mens and womens restroom. Ensure hand wash signs are posted in all employee accessible restrooms. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed visibly soiled cast iron pans stored as clean on clean dish rack of facility. Observed deli slicer blade with a buildup of food residue present on it stored as clean. Observed shaker bottles in clean rack of dish washing area with food residue build up present. -CDI- PIC moved all soiled containers, equipment, bottles, and cooking utensils to be properly W/R/S.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed pizza prep station with multiple bags of RTE Chicken above 41F. Observed sausage on speed rack adjacent to the cookline with an ambient temperature of 69F. -CDI- PIC voluntarily discarded all out of temperature food.
-POINTS NOT ESCALATED AT THE TIME DUE TO IMPROVEMENT IN COLD HOLDING-
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed container of blue/purple detergent cleaner next to pizza oven. The large detergent container was unlabeled. -CDI- PIC labeled the container. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 unlabeled oil bottle present on the cook line. Ensure all working bottles in facility are properly labeled. -CDI- PIC labeled the oil bottle. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spatulas stored on grill top in container of water. Water temperature was 130F. -CDI- PIC moved pan from underneath the water container to ensure water heated up to 135F or higher. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes throughout the clean storage rack. Observed employee actively wet stacking dishes. Ensure dish ware is proper air dried prior to stacking. |