|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee touch phone, and handle soiled dishes with gloves, then remove gloves and don clean gloves without hand wash. CDI- Hands washed. EHS observed employees not wash hands unless prompted. More training needed on hand washing. |
|
10
|
2
|
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 hookah ashes covering the bottom of the hand sink near the register. CDI- Removed. Do not use the hand washing sink for any other purposes. -REPEAT |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in prep top unit holding above 41F. Employee stated that items were taken from the cooler at 10am. CDI- Items placed back into the reach in cooler to cool. -REPEAT. VERIFICATION REQUIRED WITHIN 3 DAYS, 9/19/26. EHS will visit prior to weekend.
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 .
Facility only has 1 prep top unit, 1 single door tall reach in cooler and 2 single door reach in freezers. Facility does not have the capacity to remain open without prep top unit holding below 41F. Facility voluntarily closed. Owner called maintenance to come fix the unit immediately. Owner will call EHS when facility perp top unit is fixed. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw chicken wings thawing in a non-functional unit. CDI- Wings removed. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed dishes piles up in high traffic area. More dish storage areas needed. Additional storage is a condition of the permit. |
|
49
|
0
|
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 side of prep sink in need of cleaning. Observed bottom of tall reach in freezers in need of cleaning. |