|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed owner wash hands and did not use paper towel barrier to turn off the faucet and prevent re-contamination of hands.
CDI - PIC educated on proper hand washing to turn off faucet and prevent contamination of hands. PIC then left kitchen. |
|
16
|
1.50
|
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.
Observed food contact surfaces of pans used to cook focaccia bread and pizza dough with food debris present on the food contact surface of multiple pans stored clean. Observed pizza sauce residue on wire mesh utensils to scoop meatballs from sauce. Observed dishes stored clean in need of more thorough cleaning.
CDI - Items moved to the 3 compartment sink to be properly w/r/s. EHS advised PIC to go through clean equipment and utensils and inspect for cleanliness.
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 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed build-up inside ice machine in need of cleaning.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chlorine sanitizer at the dish machine bleaching out the test strip.
CDI - PIC stated that the food employees prime the machine first thing in the morning and most likely contributes to the extreme concentration.
Chlorine was observed at 100 PPM after running the machine multiple times.
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 |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed sink and surface sanitizer “bleaching” out test strip making strip completely yellow.
CDI - Employee was instructed to get sanitizer for buckets from the sanitizer dispenser at the 3 compartment sink, which was dispensing at the proper concentration. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths in sink and surface sanitizer “bleaching” out test strip making strip completely yellow.
CDI - Employee was instructed to get sanitizer for buckets from the sanitizer dispenser at the 3 compartment sink, which was dispensing at the proper concentration.
Sanitizer was replaced at the proper strength. |
|
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 small handless scoop stored in cheese at salad prep. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed broken, chipped spatula, observed mesh wire utensil with loose/broken wire.
CDI - Both items voluntarily discarded. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 shelving throughout the facility in need of cleaning. |
|
56
|
0.50
|
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 food and coffee stored with food and items for service.
CDI - All items were moved to designated areas. EHS advised employee to designate employee food storage area. |