|
10
|
0
|
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. Observed moveable cart being stored in front of hand sink next to fryer. CDI: PIC moved cart. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a box of unwashed peppers and a box of unwashed green onion being stored on top shelf in WIC above several containers of washed, ready to eat vegetables. CDI: PIC re-arranged items to proper storage order.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of beef being stored directly behind a container of shrimp in prep flip top cooler causing potential cross contamination of shrimp when beef is pulled out over shrimp container from cooler. CDI: PIC re-arranged items to proper storage order. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 2 containers of house made brown sauce containing oyster sauce and a large container of shredded cabbage being held above 41F on prep counter. Oyster sauce can says refrigerate after opening. PIC stated he normally goes through containers of shredded cabbage and sauce in a 4 hour period and discards whatever is left over. Shredded cabbage and brown sauce will be kept on TPHC moving forward. CDI: Brown sauce and shredded cabbage placed on TPHC at time it was removed from WIC. EHS added items to TPHC written procedure form. |
|
23
|
0
|
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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of pork dumplings being held in prep reach in cooler and containers of baby corn and water chestnuts from a can being held in prep flip top cooler missing date marks. CDI: PIC date marked items as they had been opened or prepared within the last 24 hours. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed door to walk in freezer damaged on bottom portion and unable to fully close causing severe ice accumulation. Repair walk in freezer door. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy build up of grease and debris on flooring under and behind fryers and wok. Clean as needed. REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed extension cord being stored on dry storage shelf amongst food items. CDI: PIC relocated extension cord away from food. |