|
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 burnt food debris from the oven and ice in both prep line handwash sinks.
CDI - Handwash sinks cleaned and PIC informed that they may not use handwash sinks as dump sinks. |
|
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 a majority of the items in the opentop refrigerator adjacent the sandwich ovens to be between 45-51F. Items include containers of pepper jack, provolone, cheddar, diced chicken, corned beef, pastrami, cooked peppers, chicken salad, and spring mix. As per PIC, all items were stocked into the unit at 8am when he arrived and then the lids to the opentop were left up as they had a large amount of catering orders. Containers also observed over stacked past fill line. All containers were date marked with prep dates of previous days besides the spring mix, which was prepped this morning at 9:30. Unit not out of temperature as all items in lowboy portion and the ambient were 41F or below. REPEAT.
CDI - All items voluntarily discarded besides the spring mix, which was moved to the WIC to rapidly cool down.
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 insert containers of “club bombs” that were prepped at 10:30am this morning cooling at a rate of .066 degrees/min. Containers were observed stacked on top of one another, not allowing for proper air flow around the product. REPEAT.
CDI - Containers unstacked and observed cooling at an increased rate of .13 degrees/min after 30 mins..
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 the large bin of sugar beneath the front counter to not be labeled as to its contents. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. - Observed a blue handled scooper, stored as clean above the 3 compartment sink, to have large amounts of plastic fraying and burns along the handle. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the interior base of the 3 door lowboy refrigerator adjacent the steamtable to have an accumulation food debris.
- Observed the nonfood contact surfaces of the bread toaster to have a large buildup of crumbs and other food debris. |
|
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 the floor of the WIF to have a buildup of food debris and packaging debris. |