|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed evidence of the handwash sink in the coffee room being used as a dump sink as the sink basin was full of coffee grounds.
CDI - PIC cleaned sink basin and EHS informed PIC that handwash sinks cannot be used for any other purposes besides handwashing.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sink in the coffee room to not have paper towels at the time of the inspection.
CDI - Paper towels provided at the time of the inspection. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 trays of BBQ chicken in the right WIC that were provided with date marks of 7/25. PIC stated that the date on the BBQ chicken pans were the freeze dates and that they had taken them out of the freezer yesterday. Initial cook/prep/freeze dates along with the thaw dates when removed from the freezer must be provided on TCS foods intended to be held for longer than 24 hours after thawing.
CDI - PIC put thaw dates on trays of BBQ chicken.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of metal insert containers to be wet nested on a rack at the end of the dishwasher. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - Observed the floor in small raw meat WIC to be rusted. PIC stated they have been approved for the repair but that they are waiting for the Food and Beverage director to accept a bid/quote for the repair or replacement. PIC stated they are most likely going to have to replace the whole unit as some companies quoted the repair taking 2 years to complete. PIC provided proof of this at the time of the inspection. REPEAT. To remain on 0 due to facility actively working on the solution. |
|
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 the WIC fans in the large 3 compartment WIC to be covered in an accumulation of dust. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed a continuous drip leak in the pipe to the handwash sink adjacent the managers offices. |