|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handwashing sink closest to chemical storage racks and raw food cooler without soap in soap dispenser. Per conversation with PIC, staff regularly use separate handwashing sinks at food prep line and at prep sink. CDI - PIC replaced soap from readily available supply. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed three (3) portions of TCS food (pasta salad and potato salad) stored in front of house display case above 41F. Per hanging ambient thermometer, internal temperature of cold holding unit was approximately 45F. PIC voluntarily discarded out of temperature TCS foods. Observed one (1) bin of tzatziki sauce (opened and date marked for day of inspection) held above fill line in prep top cooler. Per conversation with PIC, tzatziki had been opened approximately 1 hour before EHS arrival. Tzatziki was rotated to lower storage of unit to correctively cool. REPEAT.
A verification of cold holding will occur no later than 10/17/2026.
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 one (1) portion of TCS foods (ready to eat mushrooms) in a sealed container in prep unit cooler, date marked for the day of inspection (10/14). Per conversation with PIC, mushrooms had been portioned into prep unit portion and extras had been placed in sealed container approximately one hour before EHS arrival. EHS observed mushrooms cooling at insufficient rate. CDI - PIC removed the lid and rotated bin of mushrooms to produce walk in cooler to allow for improved cooling. EHS provided cooling chart for ambient temperature food to PIC.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed two (2) squeeze bottles and one (1) spice container lacking labels at grill line. PIC identified containers as water, margarine, and salt and pepper blend. Label containers as needed. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed in use wiping cloth buckets with properly concentrated QAC sanitizer (approximately 200 ppm.) However, EHS observed wiping cloths left on prep tables after being used to sanitize food and non food contact surfaces.
CDI - PIC rotated wiping cloths to properly concentrated buckets. REPEAT.
Note: No escalation in point deduction due to some improvement: wiping cloths and sanitizer bottles were observed as properly concentrated throughout inspection. |