|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P -Observed food employee not utilize soap when washing hands. -CDI- PIC directed employee to wash hands properly with soap.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf -Observed no soap accessible at handsink by rice prep station. PIC stated soap dispenser recently broke, and work order is placed to get it repaired. -CDI- PIC provided accessible soap at handsink. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
-Observed food debris on dicer and slicer, stored as clean. -CDI- PIC moved items to 3-compartment sink to be re-washed/rinsed/sanitized.
-REPEAT-
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
-Observed chlorine sanitizing dish machine sanitizing at 0ppm chlorine at start of inspection. -CDI- PIC primed and adjusted dish machine. By end of inspection, EHS observed dish machine sanitizing at 100ppm chlorine.
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
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed pico and cut lettuce at online station make-line above 41F. PIC stated both pico and lettuce were prepped today, less than 4 hours ago. -CDI- PIC moved both the pico and lettuce to WIC for rapid cooling. PIC swapped items with pico and lettuce that was already cooled to 41F in the WIC. Ensure foods are cooled fully to 41F prior to placing on make-line.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed few flying pests throughout facility during inspection. Increase frequency of pest control servicing. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
-Observed sanitizer water in 3 buckets at 50ppm quaternary sanitizer. -CDI- PIC replenished buckets with fresh sanitizer at a concentration of 200ppm.
-REPEAT- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 buildup of food residue/debris along interior floor of hot holding units, and low reach-in coolers. Observed food residue below clean cutting boards. Increase frequency of cleaning to prevent buildup.
-REPEAT- |