|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel within dispenser next to three compartment sink. Per conversation with PIC, paper towel would be provided by the end of the day. CDI - For remainder of inspection, paper towel was taken from adjacent, close by corner handsink. No hand washing violations were observed at time of inspection. |
|
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 properly utilized TPHC procedures for premade to go containers of TCS food (salad mix) (I.E. labeling start time, disposal method as discussed by PIC, etc.) However, no completed written procedures were available at time of inspection. CDI - EHS provided blank TPHC procedures to PIC and filled out one copy of TPHC procedures to be maintained within establishment.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) bottle of household use only aerosol bug spray on chemical storage (above dirty dish area). CDI - PIC voluntarily disposed of unapproved pesticide.
Note: Observed one (1) spray bottle of pesticide. Per manufacturer website, pesticide is approved for commercial food service, and was therefore allowed to remain within kitchen. Verify chemicals and pesticides are approved for use in commercial kitchen prior to use or storage within kitchen. |
|
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 two (2) TCS foods in WIC (diced tomatoes and raw marinated shrimp) cooling with lids on. Observed insufficient cooling. CDI - EHS discussed cooling methods with PIC and reviewed cooling chart posted within kitchen; lids were removed and cooling rate improved.
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 |
Yes |
Yes
|
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 two (2) unlabeled working container (water and grill oil bottles at grill shelf). CDI - EHS attached station labels to grill shelf. All other working containers were properly labeled. REPEAT. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) bin of diced RTE potatoes in prep unit with a bowl stored as a dispensing utensil in food. CDI - EHS removed bowl from food and disposed of it. |