|
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 two (2) ziploc bags in basin of kitchen area handsink. Bags did not contain food or food debris. CDI - EHS removed bags from handsink and handed to PIC. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) bags of unwashed produce (zucchini and squash)above ready to eat food in WIC (pickles and Housemade fruit punch). EHS provided storage order chart to PIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three (3) TCS food items (small portion of beets in dessert prep top, sliced provolone and unsalted butter stick in grill prep top) above fill lines and above 41F. All items below fill line were properly holding at 41F and below. CDI - PIC voluntarily disposed of the remainder of beets. Butter and provolone were cooled by being placed into the blast chiller and prep unit underside, respectively, to cool correctively.
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 . |
|
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 two (2) unlabeled squirt bottles of oil at grill line prep. CDI - PIC relabeled oil and water bottles as needed. EHS and PIC discussed proper labeling options, including station labels and labeled container bins. |
|
40
|
0.50
|
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. Observed approximately three (3) food employees wearing watches, rings, and jewelry during food prep and plating for catered events. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed soil of non food contact surfaces, namely at fryer area and grill drawer cooler exterior. Clean surfaces as needed to prevent soil accumulation. |