|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed a rolling cart containing roasted garlic cream on ice placed directly in front of the cookline handwash sink. Improvements noted from previous inspection, points to remain at half. REPEAT.
CDI - Rolling cart moved to allow for direct access to the handwash sink. |
|
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 the deli slicer, table mounted can opener, and large immersion blender to all have food debris on their food contact surfaces and to be stored as clean/not in use. REPEAT.
CDI - All items were sent to the dishwashing room 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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed a squirt bottle and large container of house made pesto (containing roasted garlic and oil) to have a date mark of 12/1, making today day 11.
- Observed a large container of grilled chicken in the WIC with a date mark of 12/3, making today day 9.
- Observed containers of diced grilled chicken and whole grilled chicken to have date marks of 12/9 and 12/8 in the opentop refrigerators when they are from the bulk batch in the WIC dated 12/3. Date marking on the cookline must match the bulk batch it is pulled from, not new date marks with their prep dates.
CDI - PIC voluntarily discarded all pesto and chicken that was past date. PIC stated he will retrain staff on proper date marking procedures so that they understand to date mark matching the bulk supply.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 2 insert container of cut lettuce in the cookline opentop refrigerator at a temperature of 52-55F. PIC stated that the item was washed, cut, and spun within the hour as it was part of the prep done before opening today (date mark on containers supported this). Facility must not cool down product in the opentop refrigerators as they are not designed to cool product down, only to maintain temperature.
- Observed a large plastic bin of marinara sauce cooling in the WIC at a rate of 0.0 degrees/min. Marinara sauce was observed in a large deep bucket which does not allow for adequate airflow around the product or promote rapid cooling.
CDI - Lettuce containers moved to WIC to rapidly cool. Marinara sauce portioned to smaller containers to allow for rapid cooling.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed bins of dough stored directly on the floor of the WIC. REPEAT. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth bucket at the cookline to be testing at 0ppm of quaternary ammonia.
CDI - Wiping cloth bucket emptied and refilled with properly concentrated quaternary ammonia solution at 200ppm. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee phone stored on an upper shelf of a wire rack used for dry storage directly adjacent the pizza oven. Phone was observed directly above a container of RTE bread/pizza crusts.
CDI - Phone moved to employee backpack, which was observed stored correctly. |