|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill up utensil pan with water from the handsink. CDI: Employee corrected and educated. Utensils washed and water obtained from prep sink. |
|
16
|
1.50
|
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 several plastic storage containers of varying sizes and 1/2 pint plastic lids with food debris stored stacked and as clean. CDI: Products rewashed. 1/2pt lids and containers were voluntarily discarded.
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
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top at the saute station with parm cream, pasta, and broccolini holding above 41F. Front part of containers were as high as 46F and back parts were as low as 38F. CDI: Product was voluntarily discarded; broccolini was iced due to it being brought up to the cooler less than 45 min prior. CDI: Items for dinner service will be monitored more frequently and then discarded if above 41F. No items will be kept overnight. Work order put in for servicing. Follow up long term compliance visit to be made next week. Observed salad mixes in cooler drawer above 41F in some areas of the hotel pan. CDI: Product was rapidly cooled in the walk in cooler. EHS strongly suggests that less product be placed in the cooler drawers and that product is half way wrapped/covered to allow for more air flow. Consider using metal half pan lids instead of plastic wrap.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked plastic containers stored as clean. CDI: Containers separated for air drying. REPEAT VIOLATION |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed water pooling in bottom of fryer station cooler. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout in areas on the cook line, particularly near the salad and fryer stations. |