|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. EHS observed no hand washing signs posted in bathroom. CDI - EHS provided additional hand washing signs. (0) |
|
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 EHS observed container of ranch, Caesar, pasta, rice, and romaine lettuce above 41F. PIC stated ranch, Caesar, and pasta have been in unit over night; rice was pulled today and left out too long during lunch rush; romaine lettuce was cut this morning and placed into make unit without being properly cooled. PIC stated AC unit went out yesterday and has caused ambient temperature of kitchen to increase considerably. EHS advised to reduce amount of food kept in coolers to provided additional airflow. EHS observed all TCS foods stored near the back of reach in units under 41F, but as you get closer to the door temperatures increased. EHS discussed issue with general manager and provided education. CDI - PIC was allowed to cool rice and romaine lettuce during inspection due to being within the cooling window. EHS verified items at 41F prior to end of inspection. Caesar dressing, ranch dressing, and pasta was voluntarily discarded. (1.5)
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed open bag of mozzarella in reach in cooler and pulled pork in upstairs WIC held beyond 7 days. EHS discussed cook/freeze/pull procedure with PIC. PIC stated mozzarella was opened today. PIC stated pulled pork wasn’t dated properly and will provide education to staff. CDI - PIC dated mozzarella and voluntarily discarded the pulled pork. (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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 EHS observed romaine lettuce actively cooling in tall reach in unit. EHS observed inadequate rate after 45 minutes. CDI - PIC removed romaine from reach in and placed in ice bath to quickly cool prior to returning romaine to reach in cooler. EHS provided documents on cooling. (0.5)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. EHS observed floor in kitchen in disrepair. EHS observed numerous areas where the floor is coming off or creating gaps/crevices that are no longer smooth or easily cleanable. EHS discussed issue with general manager who is aware of issue. REPEAT. (1) |