|
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 chair blocking hand washing station located next to prep sink. CDI - Obstruction removed. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS foods with cold holding temperatures above 41 F at cold hold prep line. PIC stated that she placed all items there an hour prior. PIC states that the issue is due to not having an adequate amount of deep pans as several other products that were in compliance were found inside of deeper metal containers. CDI - All items placed on TPHC until 1 pm.
EHS and PIC discussed about implementing TPHC for front line. TPHC document provided to facility.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
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 several foods such as sliced tomatoes, teriyaki chicken, rotisserie chicken cooling covered inside of the walk-in cooler. EHS and PIC discussed about venting the foods to allow air flow. CDI - Items transferred to walk-in freezer for rapid cooling towards < 41 F. -0.5-
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. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed container and spray bottle containing sanitizer concentrations between 0-10 P.P.M. chlorine. CDI - Sanitizer discarded and remade to adequate concentration > 50 P.P.M. -0- |
|
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 slight ice build-up around edges and inside of the walk-in freezer. Repair. -0- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
REPEAT: 5-205.15 Maintain a plumbing system in good repair. Observed slow drain at women’s restroom hand washing sink. Repair.***No escalation of points due to different area observed. -0- |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
REPEAT: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids missing. Observed doors to dumpster left open.
REPEAT: 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed community dumpster drain plug missing. -1-
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed used boxes left on floor at back of facility. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT: 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged baseboard tile and floor tile during today’s inspection. Points scaled back due to facility’s progress with repairs. -0.5-
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole < 2 inches at back door (inside of facility. Repair. |