|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Observed food employee touch face and return to task without washing hands. CDI- EHS discussed with PIC, PIC had food employee wash hands properly before returning to task.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed multiple food employees fail to use barrier when turning off faucet at handsink. CDI- PIC had food employees properly rewash hands. *REPEAT* |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed both bathroom handsinks not providing a continuous flow of water for at least 15 seconds. Repair systems to provide required continuous flow. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sandwiches held in 2D glass RIC temping above 41F due to being immediately placed in units to be held after prep. CDI- PIC removed items to be rapidly cooled in blast chiller.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed establishment offering cold smoked salmon with asterisk to a footnote without disclosure statement. Consumer advisory must include disclosure stating “items are served raw or undercooked, or may contain raw or undercooked ingredients.” VERIFICATION REQUIRED. |
|
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 PIC aware of effective cooling methods for TCS foods prepped and meant to be cold held, fail to ensure items are being cooled prior to holding TCS foods in units meant to maintain temps. CDI- see item #22. *REPEAT*
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed both outer openings maintained open in kitchen during inspection. CDI- EHS discussed with PIC, PIC had doors closed. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed dish machine not properly pumping sanitizer solution. Per the PIC, unit has work order in place and equipment is ran through machine before being sanitized in 3-comp sink. Ensure dish machine is repaired or replaced. |