|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two (2) handsinks (sushi area handsink and WIC wall handsink) briefly without paper towels at start of inspection. CDI - PIC and department manager supplied paper towel from readily available supply to both handsinks. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed five (5) sandwiches and wraps in grab n go cooler cooling from prep. Observed several (greater than twelve (12)) packages of sliced Boars Head meats and cheeses at Boars head grab n go cooling from prep. All cooling items had been prepared within the previous three hours, per labels. All other food in cold holding was observed at 41F and below. CDI - Department manager rotated cooling food to freezer to rapidly chill before placing it back at point of sale.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (cardboard salad bowls) stored at sandwich prep line with exposed food contact surfaces (left from observed salad preparation.) CDI - EHS inverted single service articles to prevent potential contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed three (3) sheets of flattened cardboard stored beneath cakes in walk in freezer. Remove absorbent materials and, if necessary, replace with non absorbent sheeting. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed WIC wall handsink with no garbage can. CDI - PIC rotated available garbage can to sit next to sink. |