|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and recontaminate them on faucet handles. CDI - Employee instructed to rewash hands, followed by compliance. -2- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed chili and sliced tomatoes cold holding > 41 F. Refer to temperature chart. PIC stated that the items had been placed into refrigeration an hour prior to EHS arrival. CDI - Foods transferred to the WIC/WIF to quickly cool down towards < 41 F. Points scaled back due to notable improvement since previous inspection. -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. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 2x knives stored in between crevices of prep top lid. CDI - Utensils relocated to dish pit to be w/r/s. -0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT: 4-501.11 Maintain equipment in good repair. Observe 1x damaged gasket at under counter reach-in unit. Repair. *** No escalation of points due to different equipment in need of repairs. -0.5- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 accumulated grease residue on stainless steel equipment surfaces below grill station. Clean and increase cleaning frequency to maintain clean. -0- |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids left open. EHS counted several turkey vultures perched on top and inside of the receptacles. -0.5- |