|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee leave the facility to go out back, come back in, and wash hands. When food employee washed his hands he turned the faucet off with bare hands rather than a barrier. -CDI- PIC coached food employee and made him rewash hands properly turning off the faucet with a barrier (paper towel).
Ensure proper hand washing procedures. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed corn in a wok on the cookline hot holding at 131F. PIC stated that the corn was just recently cooked and turned down for HH. -CDI- Corn reheated back up to above 165F and then maintained on HH.
Ensure that all hot holding foods are maintained at 135F or above.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed cooked fries, sweet potato fries, cooked chicken wings, and RTE hushpuppies in the breading station prep unit with no date marking present. EHS explained that all RTE TCS foods must be properly date marked in the unit. -CDI- PIC and food employee established that foods were opened and added to the unit from the freezer yesterday, and this morning. PIC properly back dated the food items.
Ensure proper date marking.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed large gaps in the rear back door when completely closed. EHS notes that the door is rusting and deteriorating, and due to this there are gaps in the door seal large enough for pest entry. EHS further notes that no pests were observed during today’s inspection, but this outer opening must be repaired to protect and prevent against pest entry. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed cardboard being used as a liner in the facility. All non-food contact surfaces must be smooth and easily cleanable.
Ensure that cardboard is removed. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
Observed low grouting several locations present throughout the kitchen specifically by the 3-comp and warewashing area. Ensure that floors are maintained as smooth and easily cleanable. |