|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee about to stack flat pan that had been previously cooling on cooling rack (bottom no longer considered cleaned and sanitized) directly on top of another pan of cooling chicken so that the chicken would directly touch the bottom of the above pan. CDI. PIC moved pan to own rack in WIC. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed couple pizza pans stored as clean with food debris. Observed serving bottle stored as clean with residue on the inside. CDI. All items moved to dish are for re wash. Repeat
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 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on white plastic in ice machine. Needs cleaning. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in prep unit across from pizza oven holding above 41F for unknown amount of time. Tested ambient which was holding 41F and below, but kept all tops and doors closed for 20 minutes and temperatures for all items rose to around 46-48F. PIC voluntarily discarded all out of temperature items and will put TCS items on emergency TPHC until unit is repaired. TPHC paperwork written up and VR required. Bottle of fresh garlic, oil, and basil (pesto) made two days prior sitting on prep top warm to touch, PIC did not know how long it was sitting in ambient temperature. PIC voluntarily discarded Repeat
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit fly and fly flying around. Small amount of evidence of mice along edges of floor where meets wall. More frequent detail cleaning. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 build up and black residue on ice machine where door hinges and just above on metal, on metal shelving in between grill top and fryer. Need more frequent cleaning. Repeat. Observed improvement from last inspection. No escalation in points. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed one female restroom without covered waste bin. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors along edges with debris.
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed chipping and peeling paint on floor. Needs resurfacing. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food in package on prep surface of prep top across from fryer. CDI. PIC moved items to designated area on shelving above. Repeat. |