|
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 two handsinks lacking paper towels at beginning of inspection. - CDI - PIC stocked paper towels at both sinks. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. - P - Observed employee remove chicken from grill at 152F. - CDI - Employee returned chicken to grill to continue cooking. Observed proper final cook temperature of 174F. |
|
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 fried falafel balls and white sweet potatoes holding below 135F on serving line. - CDI - PIC voluntarily discarded white sweet potatoes and falafel balls. EHS provided PIC with TPHC written procedures form if wanting to place these items on time moving forward to avoid hot holding issues.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed hot pickled onions, fire roasted corn, hummus, and cut tomatoes holding above 41F on side serving line. Also observed rice and spinach holding above 41F in salad display cooler. - CDI - PIC placed all items on TPHC. EHS recommends utilizing lids for line or placing items on TPHC permanently as serving line is only set up from 10:45AM-2PM daily per PIC. TPHC written procedures available in facility for holding items in salad display cooler on time. EHS recommends going back to placing items in salad display cooler on time due to inability of cooler to hold TCS items at 41F or below.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - REPEAT - Observed multiple items cooling in deep, covered containers that were prepped this morning including raw chicken, feta cheese, sliced tomatoes, chickpeas, tzatziki, and hummus. - CDI - Education provided. PIC uncovered all items and placed items nearing 4 hour cooling window on ice baths. Do not cover items actively cooling and utilize ice baths as needed.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - REPEAT - Observed multiple squeeze bottles of dressings lacking labels. Label all squeeze bottles individually. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed avocados for use on line with stickers present. Be sure to adequately wash avocados and remove stickers prior to use. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking. |