|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at two handwashing sinks. CDI - Paper towels were provided. -REPEAT- -2 points- |
|
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 cut watermelon, queso, butter, kimchi, pork, sofrito and dressing cold holding in walk in cooler between 48F and 50F. Observed slaw and kimchi in flip top unit holding at 46F. Observed ribeye and chimichurri holding in reach in at 54F and 51F. Observed salsa and guacamole cold holding at 47F at salsa station. CDI - Establishment's walk in unit is in high traffic area. Employees continuously walk in and out during preparation. Walk in cooler door was left closed and items cooled prior to end of inspection. PIC has been advised to purchase plastic curtains to help retain cool air inside walk in cooler. Items in flip top cooler, salsa station, and reach in cooler were placed on TPHC. Units are directly across from griddle and fryer. PIC has been advised to conduct frequent temperature checks of all cold holding and hot holding equipment. -REPEAT- -3 points-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 two containers of hummus, browned butter, cooked onions, and cooked cheese holding at prep area without temperature or time control. PIC was advised during previous inspections to prepare TPHC procedures for hummus being held using time control. CDI - PIC was given a TPHC template and TPHC procedures were reviewed. -REPEAT- -1.5 points-
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 multiple flies in rear food prep area. Control insects to prevent infestation. -0 points- |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting avocados and stored cut avocados at prep line with produce stickers still attached. Wash avocados prior to use making sure to remove produce stickers and sticker residues. -0 points- |