|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a stack of pans with food residue present on the interior portion of pan or sticker residue on the outside. EHS observed scooper with food residue present on inside portion of spoon. These items were stored as clean. CDI - PIC removed equipment and placed at dish machine to be wash, rinsed, and sanitized. (0)
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed hamburger sliders and meatballs in hot box under 135F. PIC stated these burgers were for a catering event and made minutes prior to inspection. PIC stated event will last for three hours. CDI - PIC removed meatballs and reheated to 165F. EHS allowed PIC to utilize TPHC for hamburger sliders. EHS suggested utilizing TPHC for future events to avoid temperature holding issues. (0)
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 . |
|
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 EHS observed raw chicken, potato salad, Rueben egg rolls, pizza sauce, sliced turkey and sliced corned beef above 41F during inspection. PIC stated pizza sauce, egg rolls, and corned beef was left in units over night. PIC stated line checks are conducted daily but one was not conducted for today. Line check requires staff to check temperatures every two hours. PIC stated potato salad, raw chicken, and fresh mozzarella was portioned and prepared at 1 pm. CDI - Pizza sauce, egg rolls, and corned beef was voluntarily discarded due to being beyond cooling windows . PIC removed raw chicken, fresh mozzarella, and potato salad and EHS allowed PIC to move items to WIC to finish cooling within four hours. REPEAT. (3) ** Facility has been out of compliance for cold holding on previous four inspections. EHS observed adequate managerial control and correct SOP’s in place and a very large amount of items being maintained. EHS will monitor cold holding and if compliance worsens a risk control plan shall be implemented**
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous stacks of pans being wet nested. These pans were stacked on top of each other without allowing adequate space to air dry. (0) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed two cutting boards with deep indentions on cutting surface creating an area that can no longer be effectively cleaned. CDI - PIC voluntarily discarded cutting boards. (0) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed bottom of 2-door reach in covered in food debris. Increase cleaning frequency to avoid accumulation. (0.5) |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open to all dumpsters. Keep doors closed and tight fitted to avoid pest entry.
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed bag of trash left on dumpster pad outside of dumpster. Observed minor food debris throughout dumpster pad. Increase cleaning frequency and keep waste in receptacle to avoid harborage of pests. (0.5) |