|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for cooked general-tso chicken on counter top. CDI - EHS and PIC filled out TPHC form.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for general-tso chicken being held on time. CDI - PIC stated the food was cooked at 12:30PM and will discarded after 4 hours. EHS allowed PIC to keep food till 4 hour period. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several in-use wet wiping cloths stored on counter tops and prep tables throughout kitchen. CDI - PIC voluntarily discarded wiping cloths. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic and metal food containers wet stacked on drainboard of 3-comp-sink. CDI - PIC organized equipment to allow for proper air drying. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
REPEAT
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 four rusted lower shelves of prep tables in need of replacement. Observed splash shield between prep sink and 3-comp-sink with rust build up and in poor condition and between prep table and hand washing sink. Replace splash shield.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed large non food grade containers storing non-tcs dry ingredients for example; flour, rice, sugar, and msg mix. Replace large containers with food grade containers. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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 food debris and sticker residue on non food contacts surfaces of clean containers permit. CDI - PIC moved containers back to 3-comp-sink. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and build up on floors, around hard to reach areas including shelves and inside walk in freezer.
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 ceiling tiles missing around and above WIF and WIC. PIC will place tiles back to original location. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood filters and railing with heavy grease and debris build up. Hood system needs to be serviced since last inspection. |