|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. EHS observed no hand washing signs posted in restrooms. CDI - EHS provided facility with hand washing signs. PIC posted signs in correct locations.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed hand sink near fried chicken station obstructed with broom, dustpan, and trash can. CDI - PIC relocated items to allow access for hand sink. (0) |
|
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. EHS observed lid to food processor, a large plastic cambro, and metal pan soiled with food residue. EHS observed pans with sticker residue present stacked on themselves as clean. EHS stated sticker residue should be removed prior to wash, rinse, and sanitizing especially if items are stacked for storage. CDI - PIC removed items to dish machine to be washed, 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 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed diced raw chicken cooling from being diced at 9:53am. EHS observed item at 44F degrees at 1:17. EHS observed chicken at 43F degrees 30 minutes later. EHS observed item had been moved to freezer with metal lid over container. EHS intervened and instructed food employee to mix diced chicken and remove lid to cool chicken quickly. At this time, facility only had a few minutes to finish cooling within four hours and would have missed parameters if EHS did not intervene. CDI - EHS observed chicken at 41F prior to end of inspection. (1.5)
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 EHS observed portioned containers of blue cheese and ranch stored in flip top unit above 41F. PIC stated these sauces were in unit over night and unit was open during lunch rush. EHS observed portion cups stacked three high in flip top. EHS observed cups placed in the bottom at 41F, however, cups stacked higher than one were observed above 41F. EHS observed cold holding in compliance throughout facility other than these sauce containers. CDI - PIC voluntarily discarded sauces. (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 . |
|
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 EHS observed diced raw chicken cooling in WIC with metal lid on container. EHS observed inadequate rate after thirty minutes of cooling. PIC had moved item to RIF but lid was still on item. Due to possibly missing parameters, EHS intervened. CDI - PIC removed lid and stretched chicken onto sheet pans to quickly cool. EHS verified chicken was 41F prior to end of inspection. REPEAT. (1)
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
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 containers stored as clean stacked wet. EHS advised to stagger dishes after cleaning to ensure containers are properly dry prior to stacking. REPEAT. (0.5) |