|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the soap dispenser in the dishwashing room to not be functioning at the time of the inspection.
CDI - Soap dispenser fixed and properly dispensing soap. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the chemical dishwasher to be dispensing a chlorine solution of 0ppm at the time of the inspection. After trying to prime the machine it was discovered that little to no sanitizer solution was coming through the line at the time. REPEAT.
CDI - PIC was able to unclog the line and the dishwasher was observed dispensing a proper 150ppm chlorine solution.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of roasted garlic and diced chicken to be at temperatures of 52-57F in the opentop refrigerator across from the pizza ovens. PIC stated all items have been in the opentop since opening at 4pm. Improvements noted from previous inspection but violation remains in the same areas of the kitchen. REPEAT.
CDI - Items moved to the WIC for rapid cooling.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed the facility utilizing 4 hour TPHC for pizza sauce, garlic cream, pesto, and ricotta at the pizza station as well as the pizza sauce, garlic oil, vodka sauce, and meatballs in the tabletop steamtable across from the cookline. Facility has a laminated copy of the MCHD TPHC written procedures document posted on the door of the kitchen but it was observed not filled out.
CDI - TPHC written procedures filled out at the time of the inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
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 the facility utilizing 4 hour TPHC for pizza sauce, garlic cream, pesto, and ricotta at the pizza station as well as the pizza sauce, garlic oil, vodka sauce, and meatballs in the tabletop steamtable across from the cookline. When questioned on the method of tracking/labeling the items for 4 hours the PIC stated that all staff mentally know to discard the items at 8pm but do not do any labels for tracking time.
CDI - TPHC white board set up at the time of the inspection for label tracking. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 large deep buckets of pizza sauce to be cooling at a rate of .05 degrees/min in the WIC. PIC stated the sauce is prepared from cans stored at ambient temperatures at approx 4:15pm and placed into the buckets to cool. Buckets were observed to be deeply filled and had tight fitting lids on, both of which restricts the cold air flow from adequately cooling down the product. REPEAT.
CDI - PIC split the buckets into shallow 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 . |
|
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 bulk storage bins of various flours and seasonings to not be labeled as to their contents. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed one live crawling insect on the paper towel dispenser at the pizza oven handwashing sink.
- Observed numerous fruit flies/gnats to be in the dishwashing room at the time of the inspection. REPEAT.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed 2 dead crawling insects on the cookline floor and in the dishwashing room. |