|
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 the handwash sink at the dishwashing area and the handwash sink across from the cookline hotbox to be obstructed from use by garbage cans placed directly in front of the handwash sink.
CDI - PIC moved garbage cans. |
|
16
|
0
|
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. - Observed numerous insert containers to be stacked and stored as clean on an overhead shelf at the back prep line with date stickers still on the pans.
- Observed a serving scoop to be stored as clean in a container with other clean utensils and to have visible food debris on the scoops surface.
CDI - PIC placed at dishpit 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 . |
|
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 a tray containing 2 smoked salmons in the front counter hotbox at temperatures of 110F. PIC stated that it was for the lunch special today and had finished cooking at 10:45am and they are not going to use it past lunch. No other items in the same hotbox were below required hot holding temperatures.
CDI - EHS allowed PIC to time stamp the item for discard on temporary TPHC as it was being served immediately and completely used up by 12:45pm.
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 |
No
|
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 an insert container of pimento cheese in the refrigerated drawers adjacent the fryers to have a date mark of 10/3. Other containers at front line were observed with date marks of 10/9 or later and PIC stated that it must have been a failure in proper rotation of the product.
- Observed an insert container of trout dip in the WIC to have a date mark of 10/3.
CDI - PIC voluntarily discarded container of pimento cheese and container of trout dip.
- Observed insert containers of portioned bags of lettuce and spring mix in the refrigerated drawers across from the flattop grill to have date marks of 9/8 on both pans. PIC stated that the staff must be refilling the pans with the portioned bags and not changing the date stickers as lettuce is cut every day. EHS emphasized that it is important to always change the pan and date sticker even if they use portioned bags.
CDI - PIC redated pans of lettuce and spring mix.
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 . |
|
24
|
1.50
|
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 an insert container of buttermilk in ice in use at the breading station that was being held on time as per the PIC but not labeled with a time stamp. PIC stated that they change it 3 times a day (11am, 3pm, 7pm) but did not realize the labels they used didn’t print out the times as well.
CDI - PIC time stamped buttermilk for discard at 3pm. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed a scoop for the bulk sugar bin to be stored with the handle submerged into the sugar. REPEAT.
CDI - Scoop handle removed from product. |
|
49
|
0
|
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 the speed racks in use to store raw meats in the WIC to have food debris/meat juices on their surfaces. |