|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink next to prep line unable to produce hot water. Hot water valve was not functioning and only cold water was available. All other handwashing sinks were functioning with water temperature of 106F or greater.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cutting board stored in handwashing sink next to dishwasher. CDI - Cutting board was removed. -1 point- |
|
15
|
1.50
|
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 Observed raw shell eggs stored behind pasteurized liquid eggs in cold holding unit. Observed raw shell eggs stored above whipped butter, liquid eggs, and ready to eat fruit in walk in cooler. CDI - Storage order was corrected. PIC has been advised to review storage order procedures for raw shell eggs and pasteurized liquid eggs. -1.5 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercially processed sausage links being reheated on grill top for hot holding. Sausage links only reached a temperature of 127F prior to placing in hot holding. CDI - Sausage links were reheated to 159F on grill top and then returned to hot holding. -0 points- |
|
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 salsa in flip top cooler cold holding at 53F. CDI - Salsa was taken to walk in cooler to rapidly cool to 41F or less. PIC has been advised to keep containers of commercially prepared salsa in cold holding to aid in the transfer of newly opened containers to flip top cooler. -0 points-
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a wrist watch. -0 points- |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados stored in flip top cooler with produce stickers still attached. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. -0 points- |