|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 3 employee drinks observed on prep tables and on dry storage shelf during inspection. Store employee drinks in a separate area, such as a low shelf. // Also, half eaten burrito observed on plate on cutting board in kitchen. Employees shall not eat where food is prepared. Employees must eat in dining room. REPEAT |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand washing sink blocked by hot holding unit and other hand washing sink blocked by racks of dishes. Maintain access to hand washing sinks at all times. CDI - Racks removed by PIC and hot holding unit moved away from hand sink by PIC. REPEAT |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Salmon cooked to 130F. Raw seafood must be cooked to a minimum temperature of 145F. CDI - Cook placed it back on the grill and heated it to 170F. 0 pts. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 2 bus tubs of pasta in walk-in cooler measured 59-60F at 2:30PM. Employee stated it began cooling at 10AM. Pasta measured 56F at 3:30PM. Bus tub of green beans in walk-in cooler measured 58F. Cook stated it began cooling at 12PM. Green beans measured 57F at 3:30PM. The pasta and green beans were cooling too slow to reach 41F within 6 hours. CDI - Green beans moved to sheet pans as corrective action and placed in freezer. Ice added to bus tubs of pasta. REPEAT. Continued cooling violations on future inspections will result in permit action.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Dressings held on TPHC were missing time label. TCS foods on TPHC must be marked with time the food was removed from temperature control. CDI - PIC placed time label on dressings. Also, dressings were still in use at 3:45PM which was past 4 hours. Ensure TCS foods on TPHC are discarded at the 4 hour mark. |
|
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 Green beans cooling in bus tubs with lids on containers. Pasta also cooling in bus tubs with lids on containers. Use shallow pans or other effective means to cool TCS foods within the cooling parameters. CDI - Ice placed in bus tubs of pasta, and green beans moved to shallow pans. REPEAT
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
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Dry food containers observed on floor in dry storage area. Buffalo sauce buckets on floor in walk-in cooler. Store food at least 6 inches off the floor. REPEAT |