|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at the handsink in the kitchen. -CDI- PIC provided paper towels. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed sticker residue on multiple dishes, stacked and stored as clean. -PIC moved few dishes to 3-compartment sink to be re-washed/rinsed/sanitized. PIC stated dishes will be sorted through and sticker residue will be removed. -10 day verification visit required-
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
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in WIC above 41F (mashed potatoes, cooked potatoes, cooked chicken wings, cooked macaroni, macaroni salad, hard boiled eggs, cooked ribs, raw branzino, raw beef, raw chicken). Observed ambient temperature of WIC between 41F - 44F. -During inspection, PIC contacted repair technician. PIC voluntarily discarded the cooked TCS products that have been stored in the WIC for over 4 hours (macaroni noodles, macaroni salad, mashed potatoes, chicken wings, hard boiled eggs, cooked ribs). PIC moved the foods currently cooling down (chicken wings, cooked noodles, cooked potatoes) to alternative freezers/refrigeration units. -Facility voluntarily closed to the public during inspection. Until WIC is repaired and properly cold holding TCS foods at or below 41F, facility will remain closed to the public. Once the WIC is repaired and holding food at 41F or below, facility may voluntarily re-open to the public. -3 day verification visit required-
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 . |
|
33
|
0
|
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 cooked mushrooms and shishito cooling in cold drawers. -CDI- PIC immediately moved mushrooms and shishito to freezer for rapid cooling. EHS and PIC discussed efficient cooling methods, such as using the WIC or freezer. Prep coolers and cold drawers are not efficient at cooling hot foods.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf -Observed raw ribs thawing under stagnant water. -CDI- Food employee began running cold water to thaw. |
|
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 container of flour without a label stating the common name of the food item. Label all containers with the common name. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. -Observed sanitizer buckets with wiping cloths stored directly on the floor. Raise off the floor. |