|
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 a big rolling cart blocking a hand sink near dishwasher. CDI- PIC removed a cart. Ensure to provide access to all hand sinks at all time. -0 pts- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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. Observed a pot of corn holding temperature at 125F on the stove top. CDI- PIC discarded item at the time of inspection. Hot holding procedure discussed with PIC and acknowledged. -1.5 pts- |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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. Observed cheese, ham, raw salmon in lowboy. Pico, roasted pineapple, lettuce, cut tomatoes, blue cheese in prep unit close to cash register. Cheese, goat cheese, cut tofu in prep unit next to the fryer. Sour cream in small cups sat on ice. All items are holding temperature at 48F - 50F. PIC volunteers to discard items and start prepping food again. VERIFICATION NEEDED within 3 days (9/1/2023). -3 pts- |
|
33
|
0.50
|
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 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. Observed 3 stacking metal pans of Pico covered with lid in WIC, one plastic container of cut tomatoes covered tight with lid in prep cooler. Items are trying to cool and did not make it on time and temperature allowed. Temperature measured at 52F. CDI- Items discarded at the time of inspection. Cooling methods discussed with PIC to ensure foods are cooling properly. -0.5 pts- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed lowboy, prep unit near cash register, prep unit near fryer is not able to hold TCS foods at 41F or below. PIC will have maintenance person come out and take a look at those units and ensure they are able to hold foods at required temperatures. -0 pts- |