|
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 at handsink in deli slicer area during inspection. CDI - Employee restocked.
0 pts. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed dish machine dispensing at 0ppm chlorine during inspection. Dish machine donned sign stating it is out of order, however no staff members were able to confirm who put it there and why. PIC put in emergency maintenance request during inspection. Facility will utilize three compartment sink until machine can be serviced. Facility already operates using single service items exclusively. 72 hour VR required.
Repeat. 3 pts.
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 |
|
33
|
0
|
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 prepped deli sandwiches being cooled in blast chiller while actively sealed in tight plastic containers. Sandwiches were not temped before being moved to Grab n Go case, and were maintaining 43F while in case. CDI - Employee removed sandwiches from case and placed back in blast chiller. EHS strongly advised leaving packages opened while in the blast chiller to promote rapid cooling.
0 pts.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed plastic containers of bacon and sausage being stored inside of hotel pans of pizza toppings in direct contact with the food. EHS advised PIC to remind staff to ensure food is stored with a gap or barrier between the bottom of equipment or utensils and food to preclude contamination.
0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed pizza prep 2 unit out of service and not actively being used during inspection. Same prep unit previously noted out of order during inspection on 7/9/24. Note on unit states it is out of service as it will freeze any product placed in it. Unit was not plugged in and smelled of mildew. Observed facility’s dish machine with a note stating it is out of service. Machine was dispensing at 0ppm chlorine during inspection. Repair or replacement needed.
0.5 pts. |