|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed an empty paper towel dispenser by the handsink in the kitchen. Observed the paper towel dispenser by the handsink at the server station out of battery and not dispensing paper towels.
CDI: Food employee refilled the paper towel dispenser in the kitchen, and new batteries were refreshed for the dispenser by the handsibnk at the server station.
Ensure that all handsinks are fully stocked at all times. |
|
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 the triangle blade of the can opener soiled with food debris.
PIC stated that they had not used it yet this morning for prep.
CDI: PIC removed the can opener and took it to the dish room to be properly washed, rinsed, and sanitized.
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 . |
|
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 is not been labeled, or if the label is incorrect. -P
Observed a deli container of cooked/hot-pickled beets in the WIC date-marked with a prep date of 2/18.
CDI: PIC voluntarily discarded the beets since the time/temperature window had surpassed.
Observed a large amount of (estimating about 50) deli containers of various cooked pastas that were not date-marked, cold holding in a shelf in the WIC.
PIC stated that he cooked the pastas on Saturday, 2/22, and PIC and Head Chef both stated that they have been told in previous inspections that par-cooked pastas do not have to be date-marked. EHS was told that their home-made pastas (made with egg) are cooked all the way, but their pastas that come in delivered are made with semolina flour and water. EHS got confirmation from senior advisor that "partially-cooked" pastas, whether they are cooked all the way or at a lower heat temp, still fall under the 7-day expiration rule because it is a TCS food item.
CDI: PIC utilized sheet trays to hold the cooked pastas and created date-labels to stick on the sheet trays to be in compliance.
Observed a deli container of roasted squash that was date-marked with a prep date of 2/15, stored in one of the lowboy coolers.
CDI: PIC voluntarily discarded the squash since the time/temperature window had surpassed.
Observed a deli container of cooked cannelini beans and a deli container of cooked tuna, both stored in a lowboy cooler with date labels.
PIC stated that these were prepped on Saturday, 2/22.
CDI: PIC created date labels for both TCS food items.
Observed a deli container of house-made (hot-pickled) beets that was stored in a deli fliptop without a date label.
PIC stated that it was from the same batch of hot-pickled beets that are stored in the WIC (which were date-marked 2/18).
CDI: PIC voluntarily discarded the pickled beets since the time/temperature window had surpassed.
Observed a large lexan container of cooked meatballs stored in the bottom shelf of the WIC that were temping at 19 degrees F but only date-marked with the prep date.
PIC stated that the date written on the label is when they cooked the meatballs, and brought it out to thaw under refrigeration this morning.
CDI: EHS explained date-marking rules for TCS food items that are frozen and then thawed, and PIC created a second date-label with today's date to "start the clock" again.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
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.
Observed multiple deli containers of different spices at the make line in the pizza area and also at the expo window that were unlabeled.
CDI: FOH manager labeled the spices with their corresponding names. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed one food employee actively engaging in food prep without a hair restraint.
CDI: PIC provided hat for food employee, and food employee donned the hat to prevent contamination.
REPEAT VIOLATION. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 heavy dust buildup on the shelving of dry goods rack and also where clean equipment is stored near the 3-compartment sink. Observed the gasket in the lowboy cooler at the server station soiled with food debris.
Increase cleaning frequency.
REPEAT VIOLATION. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity.
Observed two out of the six total lightbulbs out in the hood system.
Replace with new lightbulbs. |