|
10
|
0
|
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 an employee filling a flower watering pot at hand sink next to dish pit. CDI: EHS stopped employee and provided education. Employee filled pot at 3 compartment sink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw chicken being stored above a container of raw broccoli in reach in prep cooler. CDI: PIC re-arranged items to proper storage order. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed several covered hotel pans of pizza sauce cooling in walk in cooler from the previous day that measured between 46F - 51F. CDI: PIC voluntarily discarded all hotel pans of sauce. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of diced tomatoes and roasted garlic being stored in pizza flip top cooler and containers of shredded cheese and pepperoni being held in prep reach in of same unit all above 41F. See temp chart. All other TCS items in unit were in required temperature. CDI: PIC voluntarily discarded items. REPEAT. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 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 . Observed several covered hotel pans of pizza sauce cooling in walk in cooler from the previous day not meet cooling parameters, 3 deep covered plastic buckets of pizza sauce cooling in walk in freezer, a covered metal container of ground sausage cooling in walk in cooler and containers of sliced pastrami and sliced roast beef cooling in individually portioned bags tightly packed in walk in cooler in which all items were cooling at a rate insufficient to reach cooling parameters. CDI: PIC voluntarily discarded sauce cooling since yesterday, spread out sausage, pastrami and roast beef on sheet trays and placed in walk in freezer to rapidly cool and transferred pizza sauce that was prepared today to metal hotel pans uncovered in walk in freezer to rapidly cool. |
|
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 a few working squeeze bottles of sauces and condiments being stored in back prep area unlabeled. CDI: PIC labeled bottles. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed containers of lunch meats, cheeses, raw chicken and other food items being stored in glass door merchandiser cooler in back prep area and containers of ranch and blue cheese dressing being stored in another merchandiser cooler at front counter. Replace glass door merchandiser coolers with an ANSI certified or equivalent cooler. REPEAT. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed grout worn away in between floor tiles in front of pizza ovens and in front of hand sink near dish pit. Replace worn away grout in between tiles. |