|
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 hand sink blocked several times throughout inspection by huge pot and immersion blender. CDI - PIC moved preparation to allow for hand washing. |
|
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 tofu and cheese stored below raw shell pulled eggs. CDI - PIC rearrange storage order to prevent contamination. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed chemical sanitizer dish machine dispensing sanitizer at 10ppm. CDI - EHS and PIC primed dish machine three times. Dish machine is dispensing sanitizer at 50ppm.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot box HH 15 dishes of rice below 135. CDI - PIC voluntarily discarded, increased hotbox temperature, and made new rice.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC holding TCS foods between 43F and 50F, with an ambient temperature of 44F. RIC on the cook line was also unable to maintain TCS foods at 41F or below, with an ambient temperature of 45F. Rice cakes and pork dumplings were observed cold holding above 41F on the counter.
All TCS RTE foods from the WIC were voluntarily discarded. Raw meats at 45F or below were relocated to the second, operational WIC for rapid cooling. All TCS raw meats at 45F or below from the RIC were moved to the three door RIC for rapid cooling. Rice cakes and pork dumplings were moved to the LB for rapid cooling.
The PIC contacted maintenance and was informed that maintenance will arrive on site tomorrow morning at 9am to repair units. The establishment may complete dinner service today using the available operational cold holding equipment.
The establishment has an additional, smaller operational WIC available to support dinner service on 8/26. The establishment shall contact EHS once repairs have been completed. The WIC and RIC must be repaired and maintaining TCS foods at 41F or below prior to resuming normal operations.
If the WIC and RIC are unable to maintain TCS foods at 41F or below by the next service, the establishment shall remain closed until the units are repaired and proper cold holding temperatures are verified. EHS will return tomorrow verify that the WIC and RIC are maintaining TCS foods at 41F or below. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed out door WIF not on or operating. PIC stated WIF stoped working and establishment decided to no longer use equipment. EHS observed foul odor coming from WIF. Repair/clean. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity. Observed WIF lighting below 10 foot-candles. Increase lighting. |