|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink at entrance of kitchen. Soap dispenser is broken. CDI - Soap was provided.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed employee clothing stored inside handwashing sink in dish pit. CDI - Employee possessions were removed. Observed handwashing sink at grill station with broken faucet sensor. Water faucet at handwashing sink does not operate. A verification will be conducted by 10/20/2025 to determine if handwashing sink has been repaired. -1 point- |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw pork and raw beef in walk in cooler. CDI - Storage order was corrected. -REPEAT- -1.5 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad bar maintaining TCS foods at temperatures between 41F and 49F. Salad mix, chopped romaine, and roasted broccoli were maintaining a cold holding temperature of 41F or less. All other TCS foods were found to be above 41F. Salad bar is a refrigerated buffet style unit. Establishment also uses ice underneath hotel pans to reduce temperatures of TCS foods. More ice is needed in unit to actually create ice bath for TCS foods. PIC stated that right side of buffet unit is not turned on until approximately 30 minutes prior to lunch service. Left side of unit is used for breakfast service to cold hold cut fruit. CDI - All TCS foods discarded. PIC has been advised to turn on entire unit at start of breakfast to ensure unit is at 41F or less prior to lunch service. PIC has also been advised to add additional ice to unit to create a proper ice bath. -REPEAT- -3 points-
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed all TCS foods (in walk in coolers, flip top coolers, cold holding drawers, etc) with date marking that exceeded time/temperature window by 1 additional day. Beef stew in walk in cooler had a prep date of 10/6 and a discard date of 10/13. Commercially prepared saurkraut in walk in cooler had a prep date of 10/10 and a discard date of 10/17, dairy based cream sauce in flip top cooler had a prep date of 10/9 and a discard date of 10/16, etc. PIC has been advised that date of preparation is day 1 and TCS foods must be discarded after day 7. CDI - PIC allowed to re-date TCS foods since no foods were found that had exceeded the 7 day time/temperature window. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) -1.5 points-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed can of ethanol chafing fuel stored above and mixed in with single use utensils on shelving. CDI - Chafing fuel was moved to designated storage cabinet. -0 points- |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 hotel pans (covered in plastic wrap) of cooked chicken breast and sliced tomatoes cooling in refrigerated drawers under flip top coolers. CDI - Items were uncovered and taken to walk in cooler to rapidly cool to 41F or below. -0 points-
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 . |