|
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. At start of inspection, EHS observed dirty dishes (one plate, spoon, and multiuse cup) stored within basin of rear kitchen handsink. CDI - Food employee rotated soiled dishes to soak in wash compartment of 3 compartment sink, wiped out hand sink, and washed hands prior to returning to food preparation. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) box of multiple crates of raw shell quail eggs stored within WIC. Observed one (1) bin of raw shell eggs stored above single serving sauce bin in prep unit. CDI - EHS reorganized storage order of stored foods and reviewed storage order expectations and posted information with PIC. REPEAT.
Note: No escalation in point deduction due to considerable improvement in stored food conditions; all food was wrapped, raw animal food was stored in proper hierarchy, and unwashed produce was stored accordingly.
Note: PIC stated that qual eggs were stored in WIC for family meal and personal use. PIC is advised to store food held for employees below or separate from food held within restaurant for resale.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
33
|
0.50
|
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 multiple portions of food cooling throughout establishment. Observed four (4) recently prepared and/or heat treated products (cooked salsa and cooked penne pasta on edge of stove, diced and marinated raw chicken and steak in WIC) cooling in ineffective means (stove products were cooling at ambient temperatures near heating element, and WIC products were cooling with lids and wrappings. CDI - Food employee prepared shallow ice bath to cool salsa and penne; EHS uncovered wrapped items in WIC. EHS provided cooling guides in Spanish to PIC. REPEAT.
Note: Continued cooling methods violations may result in escalation of points, and/or disposal of potentially improperly cooled TCS foods.
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 . |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee in gloves grab unwashed onion from kitchen storage, then peel, chop and grill onion without first washing it. Rinse unwashed produce prior to cutting or cooking. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) multi-use spoon stored in salsa in prep unit with handle contacting the food. CDI - EHS removed handle from food without making bare hand contact. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed newly placed dumpster with closed doors and lid, but with no drain plug. Contact waste management company/landlord to replace missing drain plug. |