|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed missing hand washing sign at hand sink located by back door. CDI - EHS provided hand washing sign. (0) |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal bars used for rotisserie oven, stored clean. With visible food debris present on the inner portions of bar. CDI - PIC removed all metal bars from clean shelf and placed by three compartment sink to be wash, rinsed, and sanitized. (0)
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 . |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed container of hummus stored in the salad cooler by the front make unit above 41F. PIC stated the hummus had been prepared 10am with foods from ambient temperatures. Hummus is prepared by mixing room temperature ingredients with no cooking step. PIC stated hummus is not cooled prior to storing. EHS advised to cool hummus in blast chiller moving forward. CDI - PIC voluntarily discarded hummus. (0)
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two containers harissa chicken being held in hot box located by the back grill. EHS observed chicken below 135F. EHS observed food employee cutting chicken at beginning of inspection. PIC stated food employee must have left the chicken out too long while cutting. PIC verified with employee the chicken starting being cut an hour prior to inspection. CDI - PIC reheated chicken to 165 (see temp chart) due to being within two hour reheating window. (1.5)
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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 diced tomatoes, hummus, and tomatoes/cucumbers cooling from ambient covered with tight fitting lids. Hummus was actively cooling in open air display unit. One container of tomatoes observed cooling in reach in drawer of make unit. EHS observed limited time for cooling to be accomplished. EHS discussed proper cooling methods with PIC. CDI - PIC removed lids from all items cooling and placed in blast chiller to finish the cooling process. Hummus was voluntarily discarded due to missing cooling window. REPEAT. (1)
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cut cauliflower in open pans stored under dry storage items. PIC stated cauliflower is not washed prior to cooking once stored. EHS advised to cover cauliflower during storage to avoid potential contamination. EHS observed no contamination during inspection. (0) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed black residue accumulating on gasket of make unit by front counter. Increase cleaning frequency to avoid accumulation. (0.5) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed inadequate lighting by can wash(1.1 foot candle). Increase lighting intensity. (0) |