|
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 an employee use the handwash sink to fill up a sanitizer bucket with water.
CDI - EHS and PIC intervened and provided education to employee on proper usage of handwash sinks.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed an large rolling garbage can placed directly in front of the handwash sink adjacent the ice machine in the kitchen.
CDI - Garbage can moved to allow for access to the handwash sink. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of tofu at temperatures of 44-48F. Insert container was double panned and almost entirely sticking above the refrigeration level in the cookline opentop refrigerator across from the fryers. Cookline employees stated bringing the tofu from the WIC to the cookline at approx. 11:30am.
- Observed insert container of kani in the cookline opentop refrigerator across from the fryers with the top layers of kani at temperatures of 48-51F. Kani was over stacked into the insert container, sticking above the refrigeration level of the unit. Cookline employees stated that they had just refilled the container after the lucnh rush and hadn’t been in the unit for longer than an hour.
- Observed an insert container of shredded lettuce on ice directly on top of the prep table at the cookline at temperatures of 39-51F. Cookline emplopyees stated having placed it on ice during opening at approx. 11:30am-12pm.
CDI - All items moved to the WIC to rapidly cool down. EHS and PIC held conversations with the cookline employees over proper practices going forward to help avoid temperature issues.
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 . |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed the in use spatulas at the flattop grill to be stored in a container of water that was observed at 122F. Container was also observed with heavy accumulations of food debris.
CDI - Utensil water changed and water rapidly heated to 135F+ |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the the interior bases of the cookline lowboy refrigerators and the refrigerated drawers to have accumulations of food debris built up. REPEAT.
- Observed the racks used to store clean dishes at the dishwashing area to have accumulations of grime. |