|
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 the cookline handwash sink being used as a dump sink as evidenced by ice in its basin.
CDI - Ice removed and PIC informed that the handwash sink shall not be used to dump anything down the drain and must remain available for only handwashing. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a plate of raw tuna stored on the top rack of the cookline lowboy refrigerator directly above container of RTE tomato relish and a container of cilantro onion relish. PIC stated they do not store it there usually and someone must have done it last night on accident.
CDI - PIC voluntarily discarded raw tuna.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the table mounted can opener stored as clean in its holster with visible food debris on the blade. REPEAT.
CDI - PIC placed at dishpit to be W/R/S.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a condiment bottle of crema stored in the cookline opentop refrigerator at a temperature of 46F. Bottle was observed double panned in the opentop refrigerator. Improvements observed from previous inspection. REPEAT.
CDI - PIC moved to condiment lowboy at the cookline to rapidly cool and was observed at <41F at the exit interview.
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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 5 insert containers of pico de gallo not cooling at adequate rates of .033 degrees/min. Items were observed with plastic wrap and/or metal lids on top of them as well as stacked on top of one another, not allowing for adequate air flow around the product to promote rapid cooling. REPEAT.
CDI - PIC added ice to pico containers and EHS advised PIC of numerous ways to adjust their cooling methods going forward to avoid cooling problems in the future.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed 2 vacuum sealed packages of mahi in the cookline refrigerated drawer that were thawed but no puncture/slit in the packaging was observed. Packaging stated “remove from packaging prior to thawing”.
CDI - PIC voluntarily discarded. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of cleaned insert containers, bowls and sheet pans to be wet nested on the clean dish racks. |
|
49
|
0
|
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. - Observed the top portions and gaskets to the cookline refrigerated drawers to have an accumulation of food debris. |