|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
Observed employee drinks stored on top of prep cutting boards during inspection. CDI- drinks moved to designated areas. REPEAT. Note: facility has added designated drink areas since previous inspection, needs to ensure employees are using these areas for drink storage. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach fritters holding above 41F inside prep unit, see temp chart. EHS found that this product was stacked over fill line, causing issue with top layer being above 41F. CDI- top layer removed, brought to cooler. All TCS foods at 41F or below after correction.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a few chemical bottles with no label during inspection, specifically bottles at the chemical storage area and cleaning bottle at entrance to facility. CDI- bottles labeled.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bottle of sanitizer registering above 200ppm chlorine sanitizer. Observed sanitizer in 3 bay sink above 400ppm quat sanitizer. EHS discussed how sanitizer is made, which sanitizer is used for cleaning food prep areas. CDI- sanitizer diluted during inspection. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed blender tops with water in them, have not been properly air dried before storing as clean. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 minor gasket cleaning needed during inspection. |