|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the back handwash sink at the back kitchen area to not have soap at the time of the inspection. PIC stated they are still trying to get the dispenser fixed and the soap bottle provided was observed out. REPEAT.
CDI - PIC restocked handwash sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed both of the bar mechanical dishwashers to be testing at 0ppm at the time of the inspection. Unit smelled like chlorine was being dispensed but did not show up on test strips during multiple cycles at both units. Units are used to clean glassware used for non-alcoholic beverages. All glassware to be brought to the back kitchen dishwasher until repair can be made. REPEAT. 3 day VR to observe repair/continued compliance on temporary solution.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed a container of artichoke dip and a container of beer cheese reheating in the steamtable adjacent the pizza oven. Items were observed at temperatures of 101-125F after 2 hours and 15 mins of reheating. REPEAT.
CDI - Items voluntarily discarded for failure to reheat to 165F within the 2 hour window. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed one insert container containing prosciutto in the cookline opentop refrigerators at a temperature of 51F. PIC stated it had been up there since approx 10am.
CDI - PIC voluntarily discarded.
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 |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the door to the patio seating to be propped open at the time of the inspection, allowing for the potential entry of vermin to the establishment. REPEAT.
CDI - Door closed.
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed multiple flies throughout the kitchen/facility at the time of the inspection. REPEAT. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non-ANSI approved “household use only” tabletop mini fryer in use in the back kitchen area. |
|
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 the gaskets of the cookline lowboy refrigerators and the WIC to have an accumulation of food debris/grime. |