|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee handling wiping cloth to clean surfaces and then go back to preparing food without washing hands. CDI- education provided to employee and employee properly wash hands.
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands and use bare hands to turn off faucet and return to food preparation on line. CDI- employee rewashed hands and used a barrier to turn off faucet.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink in prep area. CDI- soap provided. |
|
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 Observed almost all sauces in unit behind wok line holding 43-46F. CDI- all sauces in unit for greater than 4 hours were discarded. Sauces placed in the unit this morning at 9-10am were allowed to be brought to walk in to cool. Ambient air temp of unit observed at 37F. Unable to determine cause of temperature violation at time of inspection. Observed cooked portioned bags of beef in top of prep unit 48F and zucchini at 50F. CDI- beef was over stacked. Top layer removed and placed in walk in, zucchini voluntarily discarded. Facility has had cold holding violations noted on every inspection since March 2024. A long term compliance visit will be made to implement risk control plan for cold holding.
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 . |
|
49
|
1
|
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. General cleaning needed for non food contact surfaces throughout including exterior of dish machine, backsplash area of food preparation sink, exterior of doors of refrigerators and equipment on cook line. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. General cleaning needed of floors on cook line under equipment, wall on cook line behind steamer, walls near hot holding wells, and walls near food prep sink and dish machine. |