|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a sanitizer bucket filled with sanitizer solution being stored in hand sink in dish pit area. CDI: PIC removed bucket from hand sink to ensure the hand sink was accessible to employees. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed a whisk and several bowls with build up of food soil being stored as clean on clean storage shelf. CDI: PIC returned items for W/R/S.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of a substance that PIC identified as grease on inside surface of door of ice machine. CDI: PIC cleaned substance off of ice machine door. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of salami and a container of Canadian bacon being stored in prep flip top cooler above 41F, and containers of guacamole, diced tomatoes, remoulade and shredded lettuce in another prep flip top cooler being held above 41F. See temp chart. CDI: PIC voluntarily discarded Canadian bacon and salami as they had been in the unit overnight and moved guacamole, tomatoes, remoulade and shredded lettuce to WIF to rapidly cool to 41F or below. REPEAT Due to repeated cold holding violations on previous four inspections, EHS has advised PIC that a risk control plan may be required to be implemented if further cold holding issues persist. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bowls being stacked wet within each other on clean storage rack. Allow clean equipment and utensils to air dry before stacking within each other. REPEAT |