|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed grease trap stored on floor directly in front of back hand sink, obstructing access to it. -CDI- PIC moved grease trap. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed raw burgers in cold drawer and sliced tomatoes in prep top above 41F. All other items in prep top were below 41F. Ambient temperature of cold drawer was 67F. Both items were placed in their units over 4 hours ago. -PIC voluntarily discarded the raw burgers and sliced tomatoes. PIC stated power outage occurred last night and the cold drawers may not be turned on due to the outage. -CDI- PIC reset outlet for the cold drawers and EHS observed ambient temperature of cold drawers drop to 37F during inspection. Facility may now cold hold in cold drawers as long as unit holds TCS foods at or below 41F. -REPEAT-
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). -Observed sliced tomatoes in prep top without a date mark. PIC was able to verify prep date by referencing large batches in WIC. -CDI- PIC properly added date mark. -REPEAT-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
0
|
Food properly labeled: original container |
No |
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 containers of spices and oil next to grill without labels. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in less than 50ppm quat sanitizer. |
|
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 sticker residue on the exterior of dishes stored as clean. Remove all sticker residue during the wash/rinse/sanitize procedures. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf -Observed maximum hot water temperature at 3-compartment sink at 85F at start of inspection. PIC stated facility experienced power outage last night and closed facility until power returned this morning. EHS observed sufficient hot water at 3 hand sinks and facility uses chlorine sanitizer at dish machine to sanitize dishes. -CDI- PIC contacted plumber and stated the outlet for the tankless water heater was off and requires a reset. PIC reset outlet during inspection to turn on the tankless water heater. By end of inspection, EHS observed hot water at the 3-compartment sink reach 128F. EHS observed facility have access to sufficient hot water by the end of the inspection. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 ceiling vents with dust build up. No point escalation due to improvement from past inspection. - |