|
16
|
0
|
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 a few plastic containers and a pan used to cook rice stored as clean with visible food debris present. CDI- Items were taken to dish area to be w/r/s. -0-
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. EHS observed that facility did not have TPHC labels properly filled out of all items being held. Observed shredded lettuce had a discard time of 2PM. PIC stated that all items on the line had a discard time of 2PM as all items went out at the same time. EHS allowed PIC to place a 2PM label on the product. -1.5-
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P EHS observed that facility did not discard food being held on time at 2PM. EHS observed that at 2:15 facility had not discarded items. CDI- EHS advised facility that items should have been discarded at 2PM. PIC voluntarily discarded the items held on time (sauces, salad wall, and shredded lettuce held on the make line). -1.5- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed three plastic containers and two metal bowls that were in clean dish storage stacked wet. **REPEAT** **POINTS NOT ESCALATED DUE TO OVERALL IMPROVEMENT** -0.5- |
|
49
|
0
|
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. EHS observed general cleaning of exterior of equipment and containers used throughout the facility. Observed lowboy on grill line in need of more frequent cleaning. -0- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed low grout on floors throughout the facility. Repair.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed vents above make line with visible dust present. |