|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at dish room handwashing sink. CDI EHS emailed sign to PIC. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed ginger root above RTE food in the produce WIC. CDI PIC put ginger root with other unwashed produce.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed the dish machine final rinse at 155F. CDI PIC called Ecolab. They arrived and repaired machine during the inspection. EHS verified that that final rinse is now 161F .
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the prep top above 41F. PIC stated that some of the foods were out this morning to make sandwiches. CDI PIC discarded foods that were dated yesterday and put those that were filled this morning in the WIC to cool back down. Also observed sandwiches and grilled chicken salads in the Cafe display cabinet above 41F. PIC stated that they were brought up from the kitchen today. CDI PIC took sandwiches and salads to the WIC to cool back down. REPEAT
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 . |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottle on table with slicer. Also observed sanitizer bucket on the bottom shelf of a prep table with spices. CDI PIC moved spray bottle and sanitizer bucket. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 cutting colored cutting boards with deep grooves that can no longer be effectively cleaned and sanitized. PIC stated that he has already ordered new cutting boards. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed an open-ended water hose in the handwashing sink in the dish room. CDI PIC removed the hose. |