|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed metal pan stored inside the hand sink on the cook-line.
CDI - Pan was removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed hand sink on the cook-line with no paper towel.
CDI - Paper towel placed at the sink.
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed hand sink on the cook line with no soap.
CDI - Soap was added. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chlorine sanitizer at the dish machine at 0 PPM.
Facility will utilize 3 compartment sink to wash, rinse, and sanitize until the dish machine is repaired.
EHS verification visit required.
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 |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed TCS food items (Sliced tomatoes, pico, slaw, chopped cabbage, corn, sliced tomato, verde housemade mayo, hummus, slaw, pasta salad, chicken bacon salad, and cooked mushrooms) held above 41F inside the cook-line and prep area Prep units and front display cooler (Right).
Items were voluntarily discarded, items that were prepared after lunch rush were placed in ice bath or moved to WIF/WIC to rapidly cool.
Facility will work from ice bath at cook line prep cooler, left-side display cooler, WIC and WIF as long as 41F can be maintained
EHS verification visit required.
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
|
0
|
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 multiple house made mayo variations prepared on 6/04 date marked with 5/04.
CDI - Date marking corrected.
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 large container of salt with no label.
CDI - Container was labeled. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloth stored in QUAT sanitizer at 0 PPM.
CDI - Sanitizer replaced at proper strength. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal pans stacked wet.
CDI - Pans were separated. |