|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser at handsink without paper towels at start of inspection. CDI - PIC provided durable paper napkins for hand drying from readily available supply at start of inspection. |
|
33
|
0
|
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 Observed two (2) portions of raw animal food (Diced steak and diced chicken) in standing RIC at above 41F. PIC stated that these items were portioned at commissary and placed within MFU cooler on the morning of inspection. EHS observed chicken cooling at insufficient rate. CDI - EHS removed lid to improve cooling rate of TCS foods. EHS provided ambient temperature cooling charts in English and Spanish.
Note: PIC is advised that TCS foods should be fully cooled and maintained at 41F prior to placement on MFU. Only ambient temperature foods (I.E. sliced tomatoes and lettuce) or portioned cold holding foods (salsa to go cups) should be cooled on MFU.
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 . |
|
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 three (3) working containers (mayo squeeze bottles in standing RIC, oil bottle at grill line) without labels. CDI - EHS affixed labels directly to mayo bottles. EHS put station label next to oil on grill line. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
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 cooked rice stored black grocery bag within hot pan in steamwell.
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 two (2) flattened cardboard boxes stored on floor of MFU next to register area. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water pump off at start of inspection. When active, water was observed at both handsink and 3 compartment sink under pressure and at proper temperature. However, water was observed as leaking when pump was active. PIC opted to close MFU while awaiting repairs. |