|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed hair strand on uncooked pizza dough on prep table. CDI - PIC voluntarily discarded the dough. -1- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed cotton cloth being used to cover (1) container of washed lettuce for salad in the walk-in cooler. CDI - Cotton cloth removed and product re-washed. -0- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 inefficient cooling methods on recently prepared lidded deep containers holding lettuce in the walk-in cooler. EHS noted 0 degree F change after initial 30 minutes (11:13-11:43 am). See temperature observation chart. CDI - PIC instructed to keep lettuce uncovered and place on top of shelving unit across from condenser fans to promote cooling towards < 41 F. EHS observed lettuce decrease from 54 to 48 degrees F after additional 30 minutes. Points scaled back due to notable improvement since previous inspection. -0.5-
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. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 opened bag of flour stored on the floor in back prep room. CDI - Flour removed off floor to prevent contamination. -0- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food employee wash their hands at the 3-comp sink. CDI - Employee redirected to hand sink. Only wash hands in handwashing sink. -0- |