|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a stack of napkins and a clipboard inside of the prep area handwashing sink at the beginning of the inspection. CDI- PIC removed items from the sink. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a metal container of sliced tomatoes at 45F in the flip top. CDI- PIC placed the tomatoes in the WIC to rapidly cool. Repeat- points not escalated due to improvement from last inspection.
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 . |
|
24
|
0
|
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- Observed a basket of raw shelled eggs stored above the cookline with a time stamp indicating previous shift time. PIC stated that the basket of eggs observed at the time of the inspection was not the same one from the previous time
stamp and that the one observed was only placed out prior to the beginning of the inspection (10:30 am).
-CDI- PIC updated TPHC label to reflect proper time. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple (approximately five (5)) flies in kitchen and prep area during inspection. Repeat. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed chlorine sanitizer concentration in all wiping cloth buckets below 50 ppm. CDI- PIC refilled the buckets. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed one stack of wet nested metal containers stored as clean. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no chlorine test strips during time of inspection. Both the dish machine and sanitizing buckets utilize chlorine sanitizer. PIC stated that the last strip was used a few days prior and a new box is coming on the next delivery truck. VR required. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 buildup of food residue and debris under the shelving on the cookline. Observed dried waffle mix surrounding the waffle makers. Observed food debris under cookline equipment. Repeat. |