|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
*REPEAT* 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Sanitizer at 3 compartment sink and at dish machine at 0ppm. *CDI - PIC replaced nearly empty sanitizer bottle with new bottle for dish machine sanitizer tested at 50-100ppm. PIC mixed sanitizer solution and water by hand in 3 compartment sink as dispenser was not dispensing properly. ECOLAB is onsite at end of inspection.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Guacamole, Pico De Gallo, Shredded Lettuce and Corn Salsa above 41F in CH To-Go Service Line. *CDI - PIC placed items into WIC to be rapidly cooled.
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 - Soap and water stored in red sanitizer bucket directly on the floor. *CDI - PIC removed item from floor. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 - Guacamole, Shredded Lettuce and Pico De Gallo cooling in WIC with tight fitting lids with little to no change in temperature after 58min. See temp chart for details. *CDI - PIC slight opened lids to containers to allow more airflow and assist cooling.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
*REPEAT* 6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Small and Large Flying pests throughout kitchen. Observed dead crawling pest on floor in office. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15 Provide dumpster, waste containers that are of sound construction. *Observed - Trash Dumpster rusted out in back bottom corner near drain plug. Repair or replace. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee Bag of candy stored on prep table shelf near restaurant equipment and utensils. *CDI - Item moved to office. |