|
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 Observed boneless chicken tenders hot holding below 135F in hot holding unit. CDI - PIC voluntarily discarded pan of boneless chicken tenders. See temp chart.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed secondary spray bottle without any form of identification near 3-comp-sink. CDI - PIC labeled bottle bleach and was later told to only quaternary sanitizer and relabeled bottle quaternary sanitizer.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed secondary spray bottle of pure bleach without being diluted. CDI - EHS provided education to PIC on how to dilute bleach to properly concentration. PIC was told to discontinue the use of bleach. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the back exit door to kitchen with visible gaps along the lower portion of the door.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen and dining room area. PIC stated pest control service establishment once a month. Increase frequency of cleaning and removal of garbage to help aide in pest control. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed metal scoop submerged in flour mix inside large food containers. CDI - PIC moved metal scoop to 3-comp-sink to be rewashed, rinse and sanitized. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
REPEAT
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers stored clean above 3-comp-sink wet stacked. CDI - PIC moved items back to 3-comp-sink. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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 a few metal containers with food build up on non-food contact surfaces stored clean above 3-comp-sink. CDI - PIC moved containers to 3-comp-sink to be rewashed ,rinsed, and sanitized. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
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 uneven parts of the floor surfaces and low grouting by the dish washing and WIC area starting to pool water.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles throughout kitchen and WIC area. |