|
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 trash can blocking handsink in prep area during inspection.
CDI - PIC moved to appropriate location.
0 pts. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed various dented cans being stored in conjunction with unadulterated cans during inspection.
CDI - PIC removed for return.
0 pts. |
|
20
|
3
|
Proper cooling time & temperatures |
No |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed salsa prep cooling from ambient since 11:05am holding at 51F at 2:55pm. Cooling method insufficient to support proper cooling. See violation 33 for further details.
CDI - Salsa voluntarily discarded.
Repeat. 3 pts.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed salsa prep being cooled while in a large, deep, covered plastic container during inspection. Salsa prep was about to miss cooling window.
CDI - Salsa voluntarily discarded.
Repeat. 0.5 pts. Points not escalated due to evident improvement from previous inspection.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed clean utensils being stored in a manner that opens them up to splash or contamination from employees washing hands at dish pit handsink. Ensure all clean utensils are stored in a manner that protects them from possible contamination.
0.5 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
Yes |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.
Observed vacuum tumbler not necessary to operation being stored in back prep area during inspection. PIC stated it is not used, and they intend to remove it from the premises. Hasty removal necessary.
0 pts. |