|
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 handsink by dish machine blocked by dishes rack. -CDI- PIC moved rack to make handsink accessible. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed cooked potatoes holding in expo prep unit above 41F. Ambient temperature of unit was observed at 39F. All other foods in unit were non-TCS. PIC stated potatoes were placed in cooler less than 4 hours ago. -CDI- PIC moved potatoes to WIC for rapid cooling. EHS observed potatoes cooling at sufficient rate to reach 41F within 4 hours.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
-Observed chicken potstickers, mushroom ravioli, and meatballs in entree prep top without date marks. Observed portioned sauces (Gorgonzola, green goddess, garlic Dijon butter) in tall reach-in cooler without date marks. -CDI- PIC verified prep/cook dates of all items by referencing large batches in WIC and properly added date marks. Ensure all food has a date mark on each container, if the food is held overnight on the premises.
-Observed cream puffs and ice cream mix stored in dessert lowboy held past its 7-day timeframe (open date of 10/1). Observed whole milk and half and half milk without date marks. -CDI- PIC voluntarily discarded the cream puffs and ice cream mix. PIC verified open dates of milk/half and half and added date marks.
-REPEAT-
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 . |
|
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 buildup of food residue in interior of reach-in coolers. Observed excessive water buildup on interior bottom of dessert reach-in coolers. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in dessert lowboy. Observed employee jacket/bag stored above customer dry food/clean dishes. |