|
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 PIC placing rolling cart with TCS foods in front of handsink while rotating food from prep unit to WIC for corrective cooling. Observed PIC place bin of sliced ham in sink basin during rotation of foods. CDI - EHS reminded PIC that sink basin can not be used for tasks other than handwashing and that sink could not be blocked during temporary tasks, such as food preparation or change of storage. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed one (1) sausage in hot bin and two (2) trays of empanadas in hot case at temperatures below 135. Ambient temperature of hot holding equipment and all other portions of TCS foods were above 135F. Per conversation with PIC, items had been set to reheat from previous prepared foods in reach in freezer and walk in freezer without being reheated fully. Items had been reheated approximately one hour prior. CDI - Food employee reheated TCS foods to above 165F using fryer before rotating items back to hot holding locations. |
|
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 numerous (greater than twelve (12)) portions of TCS food in prep top (lettuce, salad, cut tomatoes, cheeses) and prep unit (cut hot dogs, RTE sausage, cheese block, etc.) above 41F. Ambient temperature was observed at 47F. Per conversation with PIC, top of unit had been left open during lunch period, for approximately two hours prior to EHS arrival. CDI - PIC and food employee rotated TCS food items to WIC to cool correctively. Once closed, ambient air of cooler was observed at approximately 40F. EHS directed PIC to allow food to cool in WIC while ambient temperature of prep cooler dropped to below 41F throughout unit with doors and lid closed.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three (3) unlabeled working containers (salt shakers and oil bottles) at grill area and shelving below steam table. CDI - EHS station labeled bottles in English and Spanish. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed approximately six (6) flies in establishment flies and one (1) ant throughout establishment as a result of open door (open from recent frozen food delivery). No exposed food was contacted by pests; clean equipment (cutting boards, container lids) contacted by pests were rotated to 3 compartment sink for corrective cleaning. Door was closed to prevent further pest entry. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one(1) in use wiping cloth at grill line, used to sanitize grill top and thermometer between uses with no sanitizer buckets prepared. CDI - EHS prepared sanitizer bucket with PIC at 3 compartment sink and rotated bucket to proper storage location to hold in use wiping cloth. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed six stacks of single service articles (to go boxes) stored on top of empanada hot case with exposed food contact surfaces. CDI - Single service articles were inverted to prevent potential contamination. |