|
10
|
0
|
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 bin of recyclables in front of kitchen hand wash sink. CDI - PIC moved container. |
|
16
|
1.50
|
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. 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 sticky adhesive being transferred to interior food contact surfaces of pans due to being stacked together. CDI - PIC was made aware and pans were removed to be rewashed. - 1.5 - REPEAT |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed shrimp, beef, chicken, cabbage and sprouts in the right side prep top >41F and pooled eggs and cabbage in reach in >41F.
CDI - PIC voluntarily discarded all TCS items, repairman arrived at time of inspection to service unit. Do not use until unit can maintain TCS items at 41F or below. A VR will be conducted within 3 days to verify unit is functioning properly. - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of unknown chemical cleaner not labeled with the name of the chemical substance. CDI - PIC labeled chemical spray bottle. - 2 - REPEAT |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed container of water by rice cooker holding scoops. Water temperature was 71F. CDI - PIC removed scoops to dish area. - 1 - REPEAT |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed several metal sauce cups wet nested near to-go prep table and in dish area. CDI - dishes were taken to dish pit to be W/R/S. Education was provided on the need to air dry all dishes before being stored. -0.5 - REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed water dripping from vent in WIC being collected by pans and water in bottom of right side reach in cooler. PIC stated repair was called in. Repairman arrived at time of inspection. |