|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handling soiled dishes in dish area and then proceed to handle clean dishes without a handwash or glove change. CDI: PIC instructed employee to wash hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and did not use a barrier to turn off the water. CDI: PIC instructed employee to rewash hands and educated employee on proper handwashing procedures. REPEAT |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink with ice in basin. CDI: PIC educated on handwashing sink limitations. REPEAT. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine in active use with 0ppm sanitizer measuring on test kit. PIC stated that the sanitizer bucket was low and changed out sanitizer. CDI: dish machine reached between 50-100 ppm sanitizer according to test kit by end of inspection.
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 |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed multiple items on TPHC such as cooked chicken, tempura shrimp still in use at 3:20pm and past 3pm discard time. CDI: PIC voluntarily discarded items on time that expired at 3pm. |
|
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 sauce bottles at the sushi area without labeled. CDI: PIC Instructed employee to label sauce bottles. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed serving spoon for tofu with handle down in product. Observed scoop in flour bin with handle down in product. CDI: Handles lifted out of product.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife in use at cook line being stored between prep units in soiled area. CDI: PIC removed knife and took it to be W/R/S. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying plastic lid with cloth. CDI: PIC educated employee on air drying and to not dry utensils and equipment with cloths. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed unsealed wood being used to level the dish machine leg. Repair or replace with approved material. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee medication being stored on shelf with dry storage items and food items. REPEAT. CDI: PIC relocated medication to designated employee area. |