|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed compliance with exception to one employee who transitioned from cashiering to donning gloves to prepare foods without hand washing. CDI - Employee educated and washed hands. Compliance observed for remainer of today’s inspection. -0- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed shredded and leaf lettuce cold holding 46-51 degrees F since 10:06 AM, according to label. CDI - PIC transferred foods to walk-in cooler. -3-
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. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
No |
REPEAT VIOLATION: 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed fries not marked with start / discard times. Products were removed from refrigeration at 12:00 PM, according to PIC. CDI - Start and end time added on clipboard with today’s date. -3-
*Verification visit will be made no later than 6/24/24 to assess facility’s compliance with TPHC procedures with french fries. |
|
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 large batch of shredded lettuce inefficiently cooling covered in plastic food container since 10:06 AM. CDI - PIC transferred product into slotted bin, placed on highest shelving and left vented to cool. -0-
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
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several squeeze bottles at utensil shelving unit with stagnant water inside. CDI - Bottles turned upside down to allow to dry. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two scored green cutting boards stored at utensil shelving unit. Replace or resurface. -0- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster with broken lid. Contact waste management for repairs or replacement. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored alongside resale goods on shelving unit. CDI - PIC removed to employee lockers for compliance. -0- |