|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed one (1) strainer basket and one (1) meat cleaver placed in basin of handsink next to 3 compartment sink. CDI - Utensils were removed and placed with dirty dishes at dish machine pre rinse. REPEAT. Note: No escalation in point deduction due to improvements from previous inspection; soap and paper towel are now available at all handsinks. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) relatively clean pan of sliced white onions set inside larger pan of slice red onions within prep unit. CDI - EHS separated pans and placed white onion pan in lower reach in portion of prep unit. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave oven within kitchen with minor food soils. Clean microwave interior daily as needed. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed five (5) non date mark exempt TCS food items in prep top (RTE sausage, mozzarella cheese, caramelized onions, lettuce, and spring mix) and one (1) item in WIC (opened shredded mozzarella cheese bag) with no date marks. EHS confirmed with chef that items had been prepared in the previous shift. CDI - Date marks were added to portions of food. Date mark all foods that are to be held greater than 24 hours.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep top line with burn marks and heavy cuts. Replace or resurface cutting board as needed. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one (1) door of dumpster open at time of inspection. CDI - EHS closed dumpster door before returning to interior premises. |