|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed moderate build up behind deli slicer that was stored as clean during inspection. CDI-PIC broke down slicer and cleaned equipment. REPEAT, but points not escalated due to improvement of cleanliness of dishes throughout kitchen and no remaining stickers from previous inspection.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed coleslaw, straccciatella cheese, cut lettuce, and other TCS foods throughout all three prep tops across from cook line, pre-cooked pork that was over stacked inside lowboy unit in back of kitchen, and coleslaw/pork belly in front section of WIC . CDI-PIC moved items to WIC and rearranged WIC to best cold hold TCS items. EHS spoke with PIC about having units moved away further from wall to allow for proper air flow, all metal containers for TCS foods (cut leafy greens, cut tomatoes, dairy products, all meats, and all cooked foods), and rearrangement of WIC to have TCS foods all in the back of the WIC to help with small size of WIC and all produce (except for cut lettuce, coleslaw/cabbage, cut tomatoes) moved towards the front of WIC. VR within 3 days to check for cold holding status of units.
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 cooked tomato sauce cooling at 5F/50mins in front of WIC, raw beef cooling in cold drawer near steam well. CDI-PIC moved tomato sauce to back of WIC to allow for fastest cooling rate and raw beef into WIC.
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 . |
|
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 insects in dining area during inspection. Facility’s garage doors were open and air curtains were on. Ensure pests can be effectively captured and add additional electric devices. REPEAT. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility without a thermometer to measure facilities high temp dish machine. EHS measure machine at 161F, PIC ordered dish plate thermometer during inspection. VR within 10 days. |