|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - 2 handsinks in back kitchen area without paper towels. *CDI - PIC provided paper towels to handsinks. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
*REPEAT* 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P- *Observed - Dish machine unable to reach proper sanitizing temperature. Through discussion with PIC and the maintenance employee and some experimenting it was discovered that dishes can be properly sanitized if left in final rinse section of dish machine for a longer period of time. PIC trained employee doing dishes on new procedure and dishes will be washed, rinsed and sanitized using this method moving forward.
NOTE: Dish machine is able to reach proper sanitizing temperature if dishes are left in “final rinse” section of dish machine for a longer period of time until outer temperature gauge reaches 180F. Establishment will wash one crate at a time and allow final rinse to reach temperature before washing, rinsing and sanitizing next crate of dishes.
Points deducted remain the same due to improvement from previous inspection.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 - Grilled Chicken Fillet, Diced Chicken and Diced ham at Grill station flip top. Buffalo Chicken, Sliced Ham, Tuna, Chicken Salad and Sliced Turkey in Sandwich Station Flip Top Lowboy an above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items. (3)
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- *Observed - Multiple items held on time at Grill Station, Salad Station and Sandwich station without written procedures. *CDI - EHS provided TPHC procedures Document. PIC then filled out procedures.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- *Observed - No Start time labeled on items held on time in Grill station or Sandwich station. *CDI - All items were voluntarily discarded. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee Drink stored on prep table. *CDI - Item was moved to lower shelf on prep table. |