|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed employee washing hands in rinse compartment of 3-comp-sink. CDI - PIC instructed employee to only wash hands at designated hand washing sink. EHS and PIC observed proper hand washing.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee with gloved hand pick up a dropped tomato off the floor, discard tomato, and proceed to handle RTE foods with same gloved hands. CDI - EHS intervened before employee handled RTE foods and was instructed to remove gloves and wash hands. EHS observed employee complete proper hand washing |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of shredded cheddar cheese and diced tomatoes in flip top unit above 41F from yesterday. See temp chart. CDI - PIC voluntarily discarded both containers. EHS observed improvement in cold hlding TCS foods compared to last inspectoin. Points reduced. EHS mentioned reorganizing flip top unit to have TCS away from cooking and hot holding equipment or placing TCS foods on TPHC.
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 . |
|
23
|
0
|
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 hard boiled eggs and diced ham in flip top unit exceed 7 day date marking 3/14-03/20. CDI - PIC voluntarily discarded both containers.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observe metal bowl submerged inside container of raw onions in WIC. CDI - PIC removed metal bowl. |
|
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 rusted green wired storage racks in WIC. Repair or replace. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT6-101.11/6-201.11 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 unsealed concrete floors in WIC and WIF starting to show signs of cracking and chipping. Floors are no longer smooth and easily cleanable. PIC has schedule repairs to WIC and WIF. |