|
10
|
1
|
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 trash can placed in front of hand washing sink left of dish machine twice during inspection. CDI - EHS advised to keep station available for hand washing and obstruction removed.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed evidence of foods (tomatoes) dumped at hand washing sink in prep area and colander inside of hand washing sink left of dish machine. CDI - Colander removed, sink cleaned. Food employees instructed to use these stations for hand washing only.
6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at 1 of 2 hand washing sinks at cook line. CDI - Soap replenished. -1- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed two containers of meatballs uncovered inside of the walk-in cooler. CDI - Foods covered with lids. -0- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.
Observed stickers present on metal containers that were stored as clean on utensil shelving unit. CDI - Containers relocated to dish pit and W/R/S. -0- |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed two large batches of bolo sauce cooling from last night. Foods observed covered and inside of large plastic containers. CDI - Foods voluntarily discarded by PIC. -1.5-
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. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed meatballs inside the walk-in cooler that were not dated. Employee and PIC stated they were cooked yesterday around the same time as inspection. CDI - Food date marked. -0- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
REPEAT: 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 TCS foods cooling inside walk-in cooler, prep and lowboy reach in unit. Refer to temperature chart. Foods inside refrigeration units were prepared today before inspection. Foods inside of the walk-in cooler observed to be inside large covered plastic containers and cooling since last night. CDI - Items from today were placed into walk-in cooler and/or RIF to effectively cool down. Foods cooling from previous day were voluntarily discarded by PIC. -1-
*EHS and PIC discussed about effective cooling methods such as implementing ice wands, separating products into smaller metal containers, consistent monitoring and venting containers to facility heat transfer.
For more information, please visit: http://meck.co/FoodSafety 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. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food containers wet nested at clean dish shelving unit. CDI - Utensils separated to allow proper air drying. -0- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed community dumpster sliding door left open. CDI - PIC closed door -0- |