|
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 debris in hand sink next to 3 comp sink. CDI - PIC had employee clean out sink. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bus tub of cooked elbow pasta in WIC at 50F with a prep date of 4/13. CDI - PIC voluntarily discarded
REPEAT - points not escalated because it was not the same piece of equipment as before and it was only one item.
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
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 raw chicken, fish, and shrimp being held on time on fryer cart with no label indicating the time at which they were removed from cold holding. Observed cooked Brussels sprouts and cooked white rice being held on time with no label indicating the time they were removed from cold holding. CDI - PIC was able to verify that all items on cart had been pulled at the same time. PIC placed label on all items to indicate that everything on it is on time and must be discarded after four hours.
REPEAT
1.5 pts. |
|
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 marinated filets that were prepared during the inspection covered with plastic wrap and a lid and placed in the walk in cooler. Observed large container of marinara sauce in walk in cooler with tightly fitting lids. CDI- uncovered filets and spread out on sheet pan and uncovered marinara sauce to facilitate cooling.
REPEAT
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
|
1
|
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 squeeze bottles of multiple sauces on cook line without labels. Label all containers. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2-3 flying insects near the mop sink and warewashing area. PIC stated pest control had just been at facility within the past week. Watch for insects and increase pest control if needed. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop in dry beans with handle touching food. CDI - PIC removed scoop and placed in 3 comp sink to be w/r/s. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed unopened employee drinks being stored in 2 door RI above plates to be used for salads. 2 door RI was not working at the time, but plates were being used for salads for guests. CDI - PIC relocated unopened drinks to bottom shelf. |