|
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 plastic container resting in the hand sink that is closest to the cook line. Ensure hand sinks are used for washing hands only. -CDI- Plastic container removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towel machine at hand sink near expo not working. Ensure that all sink have an approved means to dry hands. -CDI- PIC provided a paper towel roll. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cucumbers stored over RTE food in the WIC. Ensure that all unwashed produce is kept below RTE foods. -CDI- PIC moved cucumbers so that they were no longer over RTE foods.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed internal portions of ice machine with buildup of soil. Ensure ice machine as cleaned as often as necessary to preclude any build up. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced tomatoes in broil station prep unit above 41F from one day prior. -CDI- PIC voluntarily discarded tomatoes. Observed 2 TCS sauces over 41F on prep surface. PIC stated they have been out of refrigeration for 1-hour. -CDI- PIC moved TCS sauces into WIC to cool down. Sauces cooled by the end of the inspection.
-REPEAT VIOLATION-
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
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed bottle of chlorine sanitizer unlabeled in ware washing area. Ensure that all working containers of sanitizers and cleaners are labeled. -CDI- PIC labeled the chlorine bottle. |
|
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 several spices and squirt bottles with no labeling along the cook line of the facility. Ensure that all working containers of food are labeled. -CDI- PIC had food containers labeled. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees with no hair restraints upon arrival for the inspection. Ensure that all food employees are wearing hair restraints. -CDI- all food employees put on hair restraints once EHS arrived. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed a knife stored in between the crevice of a prep top. Ensure that utensils are stored in the clean portions of equipment. -CDI- PIC moved
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed knife on the internal portions of a prep unit with its handle resting atop lettuce. -CDI- PIC moved. |