|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed the handwash sink at the cookline to be used as a dump sink as evidenced by ice in the basin and a plastic straw. REPEAT.
CDI - Ice and plastic straw removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sink in the back prep area to not be provided with paper towels at the time of the inspection.
CDI - PIC refilled paper towels. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed the current batch of mussels in the cookline refrigerated drawers to not have the tag attached/in the container. Facility keeps a folder full of the tags and the current batch was located in the folder.
CDI - PIC placed current shellfish tag with current batch of mussels.
- Observed no sale dates recorded on any of the kept shellstock tags in the facilities folder. Sale dates when the final shellstock of the batch is sold must be recorded onto the tag before placing in the folder for record keeping. 10 day VR to observe compliance. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw ground beef stored on a shelf in the WIC directly above empanada sauce and RTE meatballs.
- Observed a flat of raw shelled eggs to be stored in the top drawer of the cookline refrigerated drawers that are across from the fryers, directly above blanched broccolini and RTE soppressata ham sandwiches.
CDI - PIC relocated the eggs to the WIC to be stored with other flats of eggs. Raw ground beef was relocated to the shelf with other raw beef products.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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. - Observed the table mounted can opener, a large metal sifter, and pairs of tongs to be stored as clean and to have food debris on them. REPEAT.
CDI - PIC placed all items in the dish pit to be W/R/S.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 the facility cooling down prepared lemon yogurt sauce, tomatoes, and cooked figs directly in the cookline opentop refrigerator, which is not designed nor approved for rapid cooling. PIC stated they make the items daily at approx. 4pm when they open and are always tossed at the end of the night which is why it’s made and then placed directly onto the line. Lemon yogurt observed at 60F, tomatoes observed at 44F, and cooked figs at 75F. REPEAT.
- Observed a container of sheep cheese to be cooling in the large lowboy refrigerator adjacent the deli slicer at the cookline. Item was found at 57F with tight plastic wrap over the top and in a unit that is not designed nor approved for rapid cooling. REPEAT.
CDI - PIC relocated all items to the WIC to rapidly cool following prep.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of canned tomatoes to be stored directly on the floor of the dry storage room. REPEAT. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed a case of single service cups to be stored directly on the floor of the dry storage room. |