|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf -Observed no soap at handsink by office. -CDI- PIC supplied soap. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed multiple utensils (scoops, spatulas) with visible food residue, stored as clean. -CDI- PIC moved dishes back to 3-compartment sink to be re-washed.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
-Observed raw burgers in cold drawers above 41F. PIC stated burgers were moved to unit at 11am, and no food is stored in cold drawers overnight. EHS observed ambient temperature of unit at 65F. -Because raw burgers were out of temperature control for less than 4 hours, burger will be held on temporary TPHC for 4 hours and will be discarded 4 hours after they were placed in unit (at 3pm). After 3pm, no TCS foods will be held in cold drawers for cold holding until the unit is repaired and properly cold holds at or below 41F.
-Observed all TCS foods in right prep unit above 41F (coleslaw, house-made hot-brined pickles, shredded lettuce, sliced tomatoes, cut lettuce). Observed ambient temperature of prep unit at 45F. PIC stated foods were placed in unit, from WIC, at 11am this morning. Because TCS foods were out of temperature control for less than 4 hours, all TCS foods in prep unit will be held on temporary TPHC for 4 hours and will be discarded 4 hours after they were placed in unit (at 3pm). After 3pm, no TCS foods will be held in prep unit until the unit is repaired and properly cold holding at or below 41F.
-Facility has additional functioning prep unit, which was observed holding TCS foods below 41F. Facility has sufficient space in additional prep unit to store TCS foods from malfunctioning prep unit and cold drawers temporarily, until both the prep unit and cold drawers are repaired. During inspection, PIC contacted specialist for cold holding repairs. PIC stated specialist will arrive today. EHS will follow-up when units are repaired. -3 day verification visit required-
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 . |
|
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 grilled onions and bacon held on TPHC. -CDI- PIC provided blank copy of TPHC procedures and assisted PIC with completing 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 start/discard time labeled on grilled onions and bacon held on TPHC. -CDI- PIC verified both items were removed from temperature control at 11am and properly added time stamps to both items. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed large container of sugar stored directly on the floor. Raise at least 6 inches above the ground. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
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. -CDI- PIC refilled sanitizer buckets to 200ppm quat. -REPEAT- |
|
55
|
1
|
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. Observed buildup of food debris along floors and walls, behind equipment (behind fryers, grill, prep units). Observed dark buildup on wall behind clean dishes rack. Increase frequency of cleaning. -REPEAT- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee belongings stored among clean dishes storage shelf. |