|
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 front handsink blocked by trash bin, with a large container stored inside handsink. -CDI- PIC removed container and trash bin. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed dishes being actively sanitized at 3-compartment sink in 0ppm quat sanitizer. Observed sanitizer dispenser not properly dispensing sanitizer, as sanitizer container was full. -CDI- PIC called for sanitizer dispenser repair during inspection. EHS observed PIC manually make sanitizer at 200ppm quat concentration. Facility also has chlorine-sanitizing dish machine to properly wash, rinse, and sanitize. -By end of inspection, sanitizer dispenser at the 3-compartment sink was repaired and EHS observed it dispensing at 150ppm quat.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed multiple dishes stacked and stored as clean with sticker residue and food residue on both the interior and exterior of the dishes. -CDI- PIC moved dishes back to the dish machine for proper re-wash, rinse, and sanitize.
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
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in prep top by wok station above 41F (scrambled eggs, cooked plantains, raw shell eggs, cut grape tomatoes, raw shrimp, raw chicken, raw beef, noodles, cabbage slaw, and kale mixture). PIC stated the unit has been having cold holding issues due to gasket and drawer problems. -PIC voluntarily discarded all TCS foods stored in the unit for over 4 hours (scrambled eggs, cooked plantains, raw shell eggs, cut grape tomatoes, sauces). All other TCS foods above 41F were placed in the unit less than 4 hours ago. PIC moved the items above 41F for less than 4 hours into the walk-in-freezer for rapid cooling. -PIC stated facility is waiting on a quote for unit repair and will contact EHS when unit is fully repaired for cold holding. Facility may not cold hold in the prep unit until it holds TCS food at 41F or below. As a temporary corrective action, facility will hold all TCS foods in prep unit on TPHC for 4 hours. EHS observed PIC fill out emergency TPHC procedure form and label foods with proper time stamps. -3 day verification visit required-
- Observed house-made hot-brined pickles in Tall RIC at 44F. Observed pickles stored on bottom shelf, with TCS items stored higher in unit at 41F and ambient temperature at 37F (see temperature chart). Observed RIC fan at top of the RIC. -CDI- PIC voluntarily discarded the pickles.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed wet stacking among multiple dishes stored as clean.
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed dishes stored as clean exposed to contamination from a dripping AC unit, due to condensation. -CDI- PIC moved clean dishes further from leak to prevent contamination. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee water bottle stored among customer food on dry storage shelves. Observed employee drink, covered with lid, stored on shelf above prep sink/prep table. -CDI- PIC moved employee drinks. |