|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee leave to exterior to access facility’s walk-in cooler, then return through kitchen back door and immediately transition in to handling clean utensils and food prep. CDI - Employee coached on hand washing requirement. Compliance observed with proper hand washing throughout the inspection. -0- |
|
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. No hand drying provisions provided for cook line hand sink. CDI - PIC replenished station with disposable towels. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed recently prepared TCS applicable foods cold holding > 41 F in their respective units. Refer to temperature observation chart. EHS noted buffet line unable to maintain salad < 41 F. CDI - Items found to be > 41 F at cook line were brought to the walk-in cooler to cool down < 41 F. Remaining foods voluntarily discarded by PIC. Cold holding at buffet line will be held on TPHC. -1.5-
*Verification visit required formalfunctioning buffet line.
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
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. - P. Observed recently cooked chicken with no time stamp or timer started. CDI - Allowed PIC to place time stamp. -0- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in small space between prep top lid with visible evidence of food debris accumulating in the area. CDI - Utensil removed to be W/R/S. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored cutting boards at prep units and smaller cutting boards at back of kitchen. Replace or resurface. -0- |
|
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 food debris and build up in crevice of prep top lid and debris on top of pass through dish machine. Clean and maintain these areas clean. -0- |