|
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 evidence of the handwash sink adjacent to the bar entrance door being used as a dump sink as a fork and food debris were observed in the basin.
CDI - PIC removed fork and food debris was wiped up. EHS emphasized the importance to the PIC that handwash only sinks remain handwash only sinks and not dump sinks. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple stacks of metal and plastic insert containers stored as clean on the shelf adjacent the dishwasher to have food debris, stickers, and sticker residue adhered to the food contact surfaces. REPEAT.
CDI - PIC removed contaminated pans and placed in dirty dish pile to be W/R/S.
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 . |
|
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 portioned plastic bags of raw chicken bites to be cooling in the cookline refrigerated drawers adjacent the fryers. Items were observed at 49F at the time of the inspection. Cookline employee stated he had prepped the items 40 mins prior and placed directly into the refrigerated drawers at the cookline.
CDI - PIC moved items to WIC and placed them on a sheet pan to rapidly cool. Items observed at 41F during exit interview
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 . |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed a large portion of the dishes stored as clean to be wet nested on the storage racks adjacent to the dishwasher. REPEAT. |
|
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 the interior base of the overhead salamander oven at the cookline to have a large accumulation of food debris built up.
- Observed the interior base of the upright expo RIC to have an accumulation of food debris/grime. REPEAT.
- Observed the top portion and gaskets of the hot holding drawers for the baked potatoes to have an accumulation of grease/grime. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. - Observed the hoods above the flattop grill area to be covered in a large amount of black grease and the grease pan was overflowing, allowing for grease to drip directly onto the floor of the cookline. PIC stated they have Ecolab coming tonight to clean the hoods. PIC emptied grease tray and dripping stopped but items still need to be cleaned. |