|
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.
EHS observed food employee filling a sanitizer bucket in the hand sink upon arrival. Also observed food particle buildup in the hand sink next to the drink station. Hand sinks are not to be used for anything other than hand washing. -CDI- EHS and PIC discussed proper use of the hand sink. (1 pt) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed chicken in the left flip top and raw shrimp and raw chicken in the right flip top above 41F. Everything in both units was said to be cold and not cooling. A food employee stated that all of the items were pulled from the cooler about an hour prior to the inspection. -CDI- Food employee placed the necessary items in the WIF to be quickly cooled back down to temperature. REPEAT*** (3 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 . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed cooked chicken cooling in deep metal containers covered in plastic in the meat WIC. -CDI- Food employee placed the cooked chicken in a wide shallow pan to cool the chicken even faster. (0 pts)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal pans that were being wet stacked while being stored as clean. Allow dishes and utensils to be air dried before stacking them as clean. -CDI- Dishes were placed in the dish pit to be rewashed and sanitized. (0.5 pts) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed several wire shelves that had chipping paint and/or rusted build up. Repair or replace the necessary wire shelves. REPEAT*** (0.5 pts) |
|
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 gaskets on most of the coolers/cooling units heavily soiled with food debris/residue. Increase cleaning frequency. (0.5 pts) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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.
Observed several damaged floor tiles throughout the kitchen. Repair or replace the necessary tiles. REPEAT *** (1 pt) |