|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed all handwashing sinks at 57F-56F throughout kitchen and bathrooms, 3 compartment sink temped over 110F. PIC stated that plumber was called after the last inspection to adjust hot water and that hot water heater for the handwashing sinks is in the roof and could not be located, the 3 compartment sink is connected directly to hot water heater in the establishment. PIC stated they would contact plumber again to have handwashing sinks reworked to an accessible water heater. EHS spoke with PIC to contact main office to speak with plan review if extensive plumbing work must be done. REPEAT. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef and raw shrimp stored above spanakopita and galaktompoureko in lowboy unit by grill and raw beef and raw kofta stored above two containers of grilled chicken. CDI-PIC corrected storage order. REPEAT.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 TPHC sticker that listed blanched fries with a start time of 11 am, but had been changed at 1:30, per PIC. CDI-PIC added correct time of fries removal from temperature control. EHS spoke with PIC about using a timer to indicate how long the fries have been out of temperature since only one item is held on time. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths used to wipe down prep top cutting board stored next to units and not in sanitizer. PIC replaced cloths and made a bucket of bleach sanitizer at 50 ppm. |