|
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 both the handwash sink at the cookline and the handwash sink at the tortilla making room to have food/drink debris in the handwash sink basins. Handwash sinks may not be used as dump sinks and must only be used for handwashing.
CDI - Drink debris washed down and food debris removed from the drain. EHS educated PIC on proper handwash sink usage. |
|
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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed a container of cooked chorizo in the cookline opentop refrigerator with a date mark of 8/15, making today day 11. PIC stated that is incorrect as he personally had made the most recent batch due to them running out. All other containers from same batch dated 8/22 in WIC.
CDI - PIC redated container of chorizo.
- Observed a container of cut lettuce in the lowboy portion of the cookline opentop that was dated marked 8/15, making today day 11. PIC was unsure if this was a mistake or not.
CDI - PIC voluntarily discarded.
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 . |
|
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 pre-portioned containers of salsa verde and salsa roja being held on time at the expo counter with a time stamp of 10:40am-4pm. PIC was knowledgeable about the requirements of TPHC and how to follow proper procedures and states it must’ve been a mistake from his waiters who labeled it this morning.
CDI - TPHC label corrected to appropriate end time of 2:40pm. |
|
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 a chemical spray bottle of window/glass cleaner stored on the lower shelf of the rolling cart in the dishwashing area that was not labeled as to its contents. REPEAT.
CDI - PIC labeled chemical spray bottle. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no chlorine test strips on site at the time of the inspection. The dishwasher on site was observed to be a chemical dishwasher and was observed fully functional at the time of the inspection. 10 day VR to observe compliance. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee phone stored on a dry storage shelf above/amongst dry goods.
- Observed 3 employee drinks stored on the lower shelf of the small prep table in the back kitchen area, next to and amongst cleaned dishes/equipment such as a blender and robotcoup. |