|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed gloved food employee pick up thermometer that fell on the floor, change gloves and transition in to food handling without washing hands. Another employee picked up a utensil from the floor, placed it into the dish machine and then transitioned into handling a clean plastic container. CDI - PIC intervened and redirected both employees to hand wash. Per PIC’s instruction, plastic container was w/r/s. -0- |
|
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 large crate obstructing hand washing station next to dish machine. CDI - Obstruction removed by PIC. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed the following TCS applicable foods cold holding > 41 F: Spicy chicken, spicy chicken wraps and lettuce. Refer to temperature observation chart. Discussion with PIC revealed that spicy chicken was cold holding in refrigeration since previous day. Other foods were prepared today as early as 10:30 am and placed into their respective units. CDI - Spicy chicken voluntarily discarded, remaining foods transferred to the walk-in cooler to cool down. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
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 shredded spicy chicken cooling in 2 containers with lids completely covered inside of the walk-in cooler with no degree change after > 25 minutes. Refer to temperature chart. CDI - Lids removed to allow heat exchange. EHS observed temperatures begin to decrease towards < 41 F after 20 minutes. -0-
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. |
|
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 tear on upright reach-in unit gasket, non functional hot holding cabinet (not in use). Work order for repairs placed per PIC.
4-502.11(A) Maintain utensils in good repair. Observed cracked lid used for lettuce at salad prep top. Replace. -0- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 food debris on surfaces of shelving unit above prep sink. Clean and maintain. Points scaled back due to notable improvement from previous inspection. -0.5- |
|
55
|
0
|
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 stagnant water on flooring at drive through station near ice machine due to water draining under soft drink machine station. -0- |