|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed empty soap dispenser at the handsink located at the entrance of the open kitchen, and also at the handsink underneath the counter at make line.
CDI: PIC refilled both dispensers with soap.
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing sign at the handsink located in the dish room.
Ensure all handsinks have a handwashing sign posted. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed a few TCS food items cold holding above 41F (see temp chart) in one cooler drawer cabinet at the make line. EHS observed ambient air temp of this section of the unit was temping at 50F. Facility conducts regular temperature checks, usually around 15 minutes prior to service (which it had not been yet when EHS observed this).
CDI: PIC voluntarily discarded TCS food items since length of time held above 41F is unsure. EHS advised PIC to conduct routine temperature checks first thing when employees arrive in the morning so that corrective action can be taken sooner for potentially discarding less food.
REPEAT VIOLATION.
*Note: Although a repeat violation, only food items observed out of compliance for cold holding were these 4 items, out of over 100 containers of TCS food items throughout the facility. If observed as a repeat violation during next routine inspection, then EHS will deduct full points and may need to implement a Risk Control Plan for long-term compliance on cold holding.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed multiple wet wiping cloths stored directly on countertops and cutting boards at the make line, and multiple sanitizer buckets full of properly concentrated sink and surface sanitizer.
Hold all in-use wiping cloths stored inside sanitizer buckets. |
|
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 soiled gaskets in cold holding units throughout the facility. Observed interior surfaces of cooler drawers accumulating with food debris.
Increase cleaning frequency. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed an employee's bookbag stored on top of a rolling bin of non-TCS food product in dry storage area.
Keep employees' belongings stored away from food to prevent contamination. |