|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF. Observed waitstaff employee wash hands at back prep sink then go to put on gloves. CDI hands washed at hand sink. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed sausage links and sausage patties in metal pan on the grill at 102-94F. PIC stated items were just prepared less than an hour before arrival. Items reheated. PIC asked about using TPHC. Told PIC TPHC is an option they would just need to add it to their TPHC log but if they want to continue cooling items down and using in omelets they have to maintain all batches at 135F or above prior to cooling. CDI PIC will continue to maintain at temperature. Observed potatoes in hot drawer at 116F. CDI items within 4 hours and able to reheat to 165F. Repeat.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observe salsa container and precooked chorizo patties from 8/28 and 8/29 respectively. CDI items discarded. Observed sausage links and turkey sausage from the day before in the reach in a walk in cooler without a date. CDI items dated.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
2
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed sanitizer buckets filled with disinfectant for cleaning. CDI buckets emptied and filled with sanitizer. Repeat. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth underneath cutting board on cook line. CDI towel removed.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket by coffee station that was filled with coffee residue. CDI bucket changed. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed sprayer cross connection connected to can wash while faucets were turned on. Told PIC they would need a vacuum breaker at the point of cross connection if they are going to keep hose attached. CDI hose removed until breaker installed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed grouting wearing away and tiles missing under prep table at back prep table. |