|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF- *Observed - Food employee wash their hands in prep sink next to handsink. *CDI - PIC educated employee on proper uses of establishment sinks and that handwashing shall only take place in handsinks. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf- *Observed - Cook line handsink missing. PIC notified EHS that employee ran into handsink removing it from the wall and handsink is scheduled for repairs today.
A Verification visit will be conducted within 10 days to ensure handsink is repaired/replaced, working and available for staff maintaining number of handsinks required by permit. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Chicken Tenders below 135F in HH Flip Top Unit. *CDI - PIC voluntarily discarded items.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Hot Dogs, Raw Chicken and Raw Pork Chops above 41F in CH Grill Drawers. CH Grill Drawers unable to maintain proper cold holding temperatures. Unit with an ambient temperature of 53F. *CDI - PIC moved Hot Dogs, Raw Chicken and Raw Pork Chops to WIC to be rapidly cooled as they were removed from WIC this morning around 11AM according to PIC.
EHS will verify that unit is repaired during verification visit for Handsink.
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 |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Multiple flying pests near soiled cloths and aprons in back dry storage area. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Gasket to Ice Machine and WIF tearing from doors in need of replacement. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. *Observed - Small Leak from underneath pipe at back handsink. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster doors left open. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
*REPEAT* 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. *Observed - General Cleaning needed on floors and walls throughout kitchen.
*REPEAT* 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. *Observed - Porous ceiling tiles installed randomly throughout kitchen and back prep area.
*REPEAT* 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. *Observed - Flooring in hallway to WIC and WIF in need of repair. |