|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in men’s restroom. PIC took a photo of the one in the women’s restroom to order one. CDI: PIC placed a temporary sign on the wall during inspection. |
|
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 watermelon slices placed on top of ice in front of the produce station. Items were cut yesterday and placed there within the hour. Slices were 45-46F. CDI: Melon slices moved to cooler to rapidly cool to 41F. Observed cut melons and pico in grab and go cooler holding above 41F. Items removed to be rapidly cooled to 41F in walk in cooler. Case showed 39F at initial time of temping the product, however data logger/sensors showed the case was over 50F less than 30 min prior. Back of case was measuring 39F. Work order (2800847) was placed during inspection. Facility will not hold TCS items there until case has been fixed and is holding items at 41F and below. VERIFICATION REQUIRED within 3 days by 8/8 to ensure case is functioning properly. REPEAT VIOLATION
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 . |
|
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.
3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed ice cream scoop and knife stored inside bucket of sanitizer. CDI: Utensils removed to a clean, dry area. |
|
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 equipment/cabinets in back kitchen with rust build up. Remove rust, repaint, or replace cabinets and storage shelves for chemicals. Observed dish machine at the front produce counter broken. Work order had been placed and a technician was working on it yesterday per PIC. |
|
49
|
0.50
|
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 fan covers for cold room in back kitchen with heavy dust build up. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 ceiling tile peeling and with what appears to be some water damage in back kitchen. Observed wall damaged behind mop sink.
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 light covers with build up in the back kitchen area. |