|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed food debris in dish pit handsink during inspection. Observed dish pit handsink blocked by trashcan during inspection. Observed handsink near bar prep area not actively stocked with paper towels during inspection. CDI - Trashcan moved to appropriate location. Bar prep hand sink stocked with paper towels. EHS and PIC discussed appropriate handsink usage, PIC to discuss with employees.
1 pt. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed moldy lemons in bar prep unit during inspection. CDI - Lemons voluntarily discarded.
0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed high temperature dish machine achieve a maximum of 159F during inspection after numerous passes through the machine. Observed three compartment sink stocked with incorrect chemical for sanitizing dishes during inspection. CDI - PIC replaced chemical at three compartment sink with quat. Maintenance contacted to assess dish machine. Facility serves all customers on single service items and has a supplementary dish machine that achieved 163F after one pass through the machine.
1.5 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
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 cooked popcorn chicken in lowboy unit holding at 53F during inspection. Ambient in unit 62F. CDI - Popcorn chicken voluntarily discarded. Maintenance contacted to repair unit.
0 pts.
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
|
1.50
|
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 24hrs. -Pf
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed hot dogs, pulled pork, cooked burgers, cooked sausage and prepped pizzas in salad prep, cooked potato wedges in RIC 1, and cooked burgers in RIC 2 not baring labels indicating their date of preparation or opening. PIC was unable to verify these dates. Observed cut watermelon in sides prep and shredded mozzarella in salad prep baring a preparation date of 5/16/25 during inspection. CDI - All food voluntarily discarded.
1.5 pts.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
Observed no functioning thin probed thermometer on site during inspection. Acquisition necessary. 10 day VR required.
0.5 pts. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed single use sauce cup being stored in marinara sauce as means to dispense the food during inspection. Ensure all utensils used to dispense foods are properly equipped with handles to preclude contamination.
0 pts. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used.
Observed heavy food debris on bottom of both high temperature dish machines during inspection. Food had evidently been in units overnight. More thorough or frequent cleaning needed.
0 pts. |