|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2 employee drinks observed on prep tables at start of inspection. Do not store employee drinks where food is prepared or stored. REPEAT |
|
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. Hand washing sink beside ice machine was blocked by the new margarita machine. Maintain access to hand washing sinks. CDI - PIC moved margarita machine away from hand sink. 0 pts. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution at 3-compartment sink measured less than 150 ppm quat. CDI - Solution emptied and refilled with 200 ppm solution. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several pans and baskets found with visible food residue on them and stored as clean. Ensure food-contact surfaces of equipment and utensils are cleaned to sight and touch. CDI - Items taken to 3-compartment sink to be re-washed. REPEAT |
|
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 To-go containers of queso measured 122F in hot holding cabinet. Ground beef and chicken both measured 129F and 128F in hot holding unit. TCS foods shall be held at 135F or above when in hot holding. CDI - Chicken and ground beef reheated and queso discarded.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf No time label on sour cream held on TPHC. CDI - PIC placed 11AM label on bottle. 0 pts. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee preparing food on the line was wearing bracelets on wrists. Food employees shall not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts. |
|
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. Replace torn gasket present on hot holding cabinet door. 0 pts. |