|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed disposable towels jammed at front counter hand washing sink. CDI - PIC repaired dispenser. -0- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed large batches of raw chicken wings and cutlets left out in ambient temperatures in back of kitchen with temperatures registering between 70-79 F. Also observed garlic sauce cold holding at 44 F inside of the lowboy unit. CDI - Raw chicken transferred to walk-in cooler for rapid cooling towards < 41 F, garlic sauce voluntarily discarded. -3-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed back screen door in need of door stripping. Repair. -0- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored hanging on side of sanitizer bucket. CDI - Wiping cloth placed into sanitizer solution in bucket. Points not escalated due to notable improvement since previous inspection. -0.5- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed container lid cracked, with a hole exposing flour contents. Lid discarded and flour covered with saran wrap. -0- |
|
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 slimy black build-up on gaskets of lowboy reach-in units and accumulation of food debris on sides of wok and other equipment at cook line. Increase cleaning frequency to prevent build-up and maintain equipment clean. -0.5- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large quantities of waste overflowing and stored on ground surrounding outside community recycling and dumpster receptables. PIC states that waste management comes in 2x a week and is scheduled to arrive tomorrow.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors and lids of outside dumpsters open at time of inspection. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s cell phone on shelving unit with customer food containers. CDI - PIC removed device. -0- |