|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - REPEAT - Observed handsink on far left end of cook line to be blocked by trash can and large sheet tray stored on a stool. Do not block access to handsink. - CDI - PIC moved items blocking handsink.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - REPEAT - Observed cleaning pad stored in handsink on far left end of cook line. Do not store items in handsink. - CDI - PIC removed cleaning pad. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed chlorine sanitizer of 0ppm at dish machine during active dishwashing. - CDI - PIC replaced empty sanitizer container. Observed properly concentrated chlorine sanitizer of 150ppm after container replaced.
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 |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
Yes
|
No |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. - Pf - REPEAT - Observed facility with incorrect non-continuous cooking application and following improper procedures. - CDI - EHS provided PIC with correct application. PIC completed application while EHS present. EHS approved facility’s use of non-continuous cooking. PIC understood proper procedures. |
|
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 - Observed unlabeled spray bottle of yellow chemical. - CDI - PIC identified chemical as degreaser and applied appropriate label to spray bottle. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 - REPEAT - Observed pork cooling in deep, partially covered, plastic container in walk-in cooler. - CDI - EHS discussed better cooling methods with PIC. PIC placed pork in shallow layer on sheet tray on speed rack in WIC to continue cooling. PIC agreed to utilize sheet trays on speed rack in WIC for cooling purposes moving forward.
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 |
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. - Observed various condiments stored on carts at wok station lacking labels. EHS recommends drawing diagram of cart storage and labeling condiments on diagram. Hang diagram on wall nearby and ensure staff are trained on correct positioning of condiments based on diagram. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking. |
|
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 food residue and debris on the interior and exterior of refrigeration units. Clean and increase cleaning frequency to prevent buildup. |