|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. - P. Observed employee check temperature of cooked penne pasta with bare hands. CDI - Penne pasta voluntarily discarded. -2-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact: https://youtu.be/BH6CLGrH10M. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed evidence of hand sink used as dump sink with visible debris (black olives) inside hand sink. CDI - Discussed using hand sink as intended and hand sink cleared. -0- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer dispensing 0 PPM quat solution at the 3-comp sink. PIC has contacted ALCO for repairs. CDI - Facility will manually make sanitizer using bleach and also has a functional pass through dish machine verified in good repair during inspection. ALCO technician is expected to arrive by tomorrow to repair dispenser. -0-
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. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P. Observed these recently placed foods temping > 41 F: Mozzarella and cheddar cheeses, sausage links and penne pasta. From discussion with PIC items at the prep top were left out max 15 minutes while filing the line. CDI - All with exception to penne pasta relocated to walk-in cooler/reach-in freezer to cool down towards < 41 F; penne pasta voluntarily discarded (refer to #9). -1.5-
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. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed these items without date labels: Cooked chicken, tomatoes and lettuce. CDI - PIC confirmed its first use date and date labeled products.
REPEAT VIOLATION: 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. Observed opened container of milk with no date label and exceeding the manufacturer’s expiration date of 5/27 and turkey past its expiration date (5/21-5/27). CDI - PIC voluntarily discarded products. -1.5-
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. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 penne pasta cooling covered in a plastic container inside of the reach-in unit. CDI - Food voluntarily discarded by PIC (see #9). No demerits due to improvement noted from previous inspection. -0-
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. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizing buckets with 0 PPM quat. CDI - PIC remade sanitizing buckets. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 cleaning on plumbing above cooking equipment and hood system needed, grease and debris accumulating. PIC advised that cleaning for the hood system is generally conducted every 3 months and next cleaning is scheduled for next week Wednesday 6:00 AM. -0- |