|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.14 Post a handwash sign at each handsink. - REPEAT - Observed sink in men’s restroom lacking required signage. - CDI - EHS provided signage; PIC posted sign. - *NOTE: No point deduction due to nature of violation. Points will be deducted at next routine inspection if violation persists. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed date mark labels lacking from all TCS RTE items stored in flip top portion of prep units. Per PIC, items were pulled from larger containers in WIC. However, multiple large containers of same product labeled with different dates observed in WIC. - CDI - Education provided. Ensure date mark labels follow food items from one container to another. PIC date marked all items in prep unit based on oldest date of larger containers in WIC.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed unlabeled spray bottle of yellow chemical identified as degreaser by PIC. - CDI - PIC labeled spray bottle ‘degreaser.’ |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 - REPEAT - Observed green salsa cooling at an inadequate rate (0F/min) in WIC while partially uncovered in a large, deep bus tub. - CDI - PIC added ice to product to aid cooling. Observed adequate cooling rate of 0.17F/min with 2 hours left to cool product to 41F after ice was added. PIC agreed to utilize ice or multiple shallow containers to cool salsa moving forward.
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 . |