|
10
|
1
|
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 soda machine nozzle in the drain of the hand sink beside the bar and residue of black beans in the hand sink on the cook line. Ensure hand sinks are used for hand washing only. CDI- PIC removed nozzle and cleaned hand sink. (1) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine in use and the sanitizer not testing at the proper concentration. PIC primed machine and after several attempts sanitizer was still not pulling through the machine. EHS suggested changing out the sanitizer solution and trying again. CDI- PIC changed the sanitizer and primed the machine again and ran the dish machine and after this attempt the sanitizer read at the proper concentration. EHS spoke to PIC about keeping an eye on the sanitizer solution and making sure they are priming the machine daily to ensure it is working properly.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave beside the 3 door reach in freezer to have a build-up of debris. Increase cleaning frequency. |
|
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 house-made Chimmichurri and chipotle sauce cold holding in a bucket of ice at 68F and above. CDI- PIC moved sauces to the freezer to cool and EHS educated on why the ice bucket was not an effective method for cold holding due to ice only contacting the bottom of the sauce bottles.
Observed top layer of empanadas in the single door prep top to be cold holding above 41F. Empanadas were over stacked. CDI- PIC discarded items out of temp and EHS educated on how to properly store items below the fill line.
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 . |
|
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 sliced ham cooling in a covered plastic container and tightly packed. CDI- PIC removed ham and placed it on a sheet tray to continue cooling on a speed rack in the walk in cooler.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
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 in-use utensils stored in soiled water beside the flat top grill. Water temperature was 135F but the water was not clean. CDI- PIC changed the water. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed spatula stored as clean with significant chipping and cracks making it no longer smooth and easily cleanable. CDI- PIC discarded spatula. |