|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed handsink blocked by step ladder in dish pit at beginning of inspection.
CDI - Employee removed.
0 pts. |
|
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 various TCS foods in WIC, front topping prep, togo salad dispenser, dressing stations 1, 2, and 3, togo base prep, and togo topping prep unit holding above 41F during inspection. See temperature chart. Dressings at dressing stations and togo base prep, and goat cheese at front topping prep stocked above air curtain. Product stored below air curtain observed compliant. Ambient in WIC and togo topping prep observed compliant.
CDI - All TCS foods holding in WIC and togo topping prep held in units overnight voluntarily discarded. Togo salad dispenser placed on TPHC. Dressings in dressing stations and togo base prep had only been in unit for less than two hours and were moved to WIC to rapidly cool. EHS recommended reorganizing WIC to place TCS foods items further back in unit, keeping lids on foods in top portion of togo topping prep, and filling dressing bottles and portioned hotel pans with less product to ensure TCS foods remain under the air curtains.
1.5 pts.
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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 various TCS items prepped earlier in the day cooling while stored in deep, tightly wrapped containers in WIC.
CDI - PIC voluntarily discarded cooked sweet potatoes cooling from ambient due to uncertainty of if they had properly achieved cooling overnight. PIC later verified potatoes had been properly cooled overnight and were cooling again from ambient after being portioned. All other items cooling in WIC uncovered to allow for rapid cooling.
Repeat. 1 pt. EHS to make long term compliance visit to assess if Risk Control Plan necessary.
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 . |
|
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 various working containers of food, oils, and vinegars throughout entire kitchen area not labeled to identify their contents. Ensure all working containers are properly labeled to indicate their contents.
0 pts. |
|
55
|
0.50
|
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 heavy food litter on floors all throughout back prep area during inspection. More frequent or thorough cleaning needed to preclude pest harborage.
0.5 pts. |