|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
EHS observed a few bowls, plates, and a chopper stored as clean with visible food debris present.
CDI- Items were taken to dish area to be w/r/s.
**EHS is deescalating points due to an overall improvement. Far less dishes were with food debris present compared to the last inspection.**
**REPEAT** -1.5-
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
EHS observed crema, ranch, salsa and sliced tomatoes holding in prep #1 above 41F. Ambient temperature of the unit was 38F and all other products in unit were 41F or below. EHS observed the grill drawer and food inside to be holding above 41F. Food inside the unit ranged from 43-47F. Ambient air temperature was 45F.
EHS observed the counter top cold holding equipment used for pizza station was unable to maintain TCS foods at 41F or below. Food inside the unit ranged from 55-65F and the ambient air temperature was 45F at the end of the inspection.
CDI- All items inside the units were voluntarily discarded by PIC. Facility is going to keep items from grill drawers in three door lowboy unit on the line. PIC is going to use ice and temperature logs for pizza unit. EHS advised that logs should be completed at least every 3 hours.
-1.5- 3-day VR
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
EHS observed several gnats present during the inspection.
**REPEAT** -1- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed that walk in cooler floor is not smooth and easily cleanable. The floor in the walk in is lifting and resulting in food debris build-up.
Observed rusting shelves in lowboy units on the line.
**REPEAT** -1- |
|
49
|
1
|
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 visible residue present on exterior of equipment and interior of equipment on the line. Observed heavy debris present on both walk in cooler floors. EHS observed storage racks throughout facility in need of more frequent cleaning.
**REPEAT** -1- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
EHS observed cold water knob at handsink was not functioning properly. Facility has good water pressure at least 100F. Repair the cold water knob.
-0- |