|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed sticker residue present on numerous containers stacked together clean. EHS advised that sticker residue needs to be removed during cleaning process to avoid contamination when containers are stacked together. CDI - PIC removed containers to be washed, rinsed, and sanitized. PIC stated education will be provided to staff. (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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 During inspection, EHS discussed various sauces stored next to make line to determine if sauces were TCS. After discussion, EHS observed tomato paste and a chili paste sauce stored at room temperature. EHS verified with container of paste that these items need to be refrigerated after opening. EHS advised these items are deemed TCS once packaging is opened and should be held hot/cold. PIC stated items need to be stored at room temperature and decided facility will utilize TPHC for sauce moving forward. EHS observed temperature of pastes above 41F. EHS observed cold holding in compliance throughout facility outside of this issue. CDI - PIC stated paste was prepared at 11am today, removed containers from room temperature and quickly cooled in freezer. EHS verified temperature of paste below 41F prior to 3pm. EHS provided PIC with TPHC procedure, PIC filled out procedure during inspection. (0)
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
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed one spray bottle of cleaner unlabeled under three compartment sink. PIC stated this was oven cleaner. CDI - PIC added correct label to bottle. (0) |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed numerous sauces and seasonings throughout kitchen unlabeled. EHS advised that PIC label all working containers of sauces and seasonings so that they are easily identifiable. (1) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. EHS observed bottom shelve to prep table beginning to corrode. EHS advised to resurface/replace table. (0) |
|
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. EHS observed shelving above clean dishes soiled with grease deposits. EHS observed inside of make unit soiled with food debris and residue. Increase cleaning frequency to avoid accumulation. (0.5) |