|
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 employee washing avocado in hand sink near prep line. CDI- PIC instructed employee to use prep sink to wash produce and to only use hand sink for hand washing. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef patty’s in top drawer stored over RTE turkey sausage patty’s in bottom drawer in cold holding drawers under grill. Observed raw shell egg mix in flip top stored next to shredded cheddar cheese used for other items other than omelets where contamination could occur while ladling egg mixture or filling container with more egg mixture. CDI- PIC corrected storage order so that raw beef is not stored over RTE sausage patty’s and moved shredded cheddar cheese to where it is not possibly contaminated. *no active contamination observed* REPEAT
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed through conversation with PIC that food contact surfaces are washed, rinsed, and sanitized every 5 hours throughout the day. CDI- EHS educated PIC to w/r/s food contact surfaces every 4 hours throughout the day. -food contact surfaces were w/r/s 2 hours prior to inspection-
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken legs under hot holding lamp below 135F, see temperature chart. CDI- PIC refried chicken legs to over 165F for hot holding correction.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed raw chicken stored in undrained ice. Raw chicken is not received in ice. CDI- PIC removed raw chicken from ice and put in container with no ice. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee about to use avocado with stickers on the skin. CDI- PIC removed stickers and rewashed. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed exposed and absorbent wood use to cover risers in walk in cooler. Repair, remove, or replace with material that is smooth and easily cleanable. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tiles throughout kitchen with damage. Repair. |