|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing signage at handsink. Observed wiping cloth bucket stored within handsink basin at start of inspection. CDI - EHS provided hand washing signage stickers in English and Spanish. EHS removed sanitizer bucket from handsink during initial handwashing. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bins of raw chorizo stored above and behind RTE foods in prep unit. CDI - Storage order rearranged. EHS provided storage order chart in Spanish. REPEAT.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several (greater than seven (7)) portions of TCS foods (hotdogs, salsas, cheeses, chorizo, raw animal foods, etc.) in prep unit and cooler drawer above 41F. Ambient temperatures of units were observed above 41F. EHS place items on emergency TPHC and provided a partially filled TPHC plan in English and Spanish to PIC. A verification will occur no later than 07/19/2025. REPEAT.
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
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 two (2) bins of salsa verde in prep unit underside at 68F and 67F, bearing the date of inspection. CDI - salsa was marked for disposal along with other TCS foods placed on emergency TPHC. EHS provided cooling charts in English and Spanish. EHS advised PIC to cool all food at commissary pro]ior to being placed on MFU.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bucket of in use wiping cloths at handsink at 0 ppm chlorine at start of inspection. CDI - EHS added available bleach sanitizer to bucket until sanitizer solution was approximately 50 ppm when tested with MFU and EHS test kits. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed frying pans stored on shelves on top of cardboard sheets. Remove absorbent materials as needed. |