|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
REPEAT
6-301.11 Provide soap for handwashing at each handsink. -Pf- EHS unable to wash hands due to no soap present at the front of the house hand wash sink. -CDI- PIC placed soap at the hand sink.
Ensure all hand sinks are properly supplied for handwashing. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed opened bags of raw breaded chicken in low RIF stacked on top of open bags of French fires. CDI -PIC corrected storage order by removing raw breaded chicken. Unit is only for French fries stated by PIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf- Observed container of tomatoes dated from the day prior 10/19 in WIC. Per Wendy's SOP tomatoes should have been discarded at the end of business day 10/19. CDI- PIC voluntarily discarded tomatoes. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small fries present throughout the facility. Facility must be kept free of pests and insects. Increase pest control frequency. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no head covering, dating/labelling foods in the WIC. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple containers wet stacked on clean dish rack. Ensure dishes are air dried prior to stacking. |
|
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 ice buildup on floors, ceiling, and piping in WIF. Preclude the buildup of ice in WIF. Ambient air was observed at 10F. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
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 present on the exterior of shelving and cooking equipment on the cook line of facility. Observed oily residue present on the exterior of dishware stored on clean rack of facility. Increase cleaning frequency and thoroughness. |