|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC mixing water into red bucket used to hold chlorine sanitizer using hand sink. CDI - EHS discussed proper handsink usage with PIC; utilize clean 3 compartment sink water for any other non handwashing purposes while on MFU. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bin of raw chicken tenders in buttermilk and egg mix prepared on MFU stored above packaged frozen foods (hot dogs, fish, etc.) in standing freezer. CDI - Food employee removed bin from freezer and stored at grill prep area. Bin was marked for TPHC by EHS. EHS provided reach in cooler storage order chart to PIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed one (1) large box of recently cut Brussels sprouts stored at prep area at start of inspection. Per conversation with PIC, Brussels sprouts had been prepared at the morning of inspection and were set to be placed in available prep top compartment. EHS observed minimal cooling of Brussels sprouts at prep top compartment, with some portion of cut sprouts over the fill line. CDI - EHS provided cooling chart to PIC; Brussels sprouts were placed on TPHC by EHS.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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. Observed approximately nine (9) working containers of sauces, and spices (honey butter, old bay, salt, etc.) without labels. Label all secondary containers. CDI - EHS and PIC discussed different options for labeling such as labeling a set place for bottle to be, placing bottles in labeled containers, labeling charts and/or maps, labeling lids with permanent marker, or silicone label bands. EHS demonstrated with station labels for spice shakers. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) commercial bottles of opened and covered sauces (BBQ sauces, hot sauce) on floor storage underneath register counter. Once open, elevate commercial food containers as needed. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (plastic lids, to go cups) stored with exposed food contact surfaces. CDI - EHS inverted articles to prevent potential contamination. |