|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed one FOH employee wash his hands at the handsink then turn faucets off without using a protective barrier, twice.
CDI: PIC educated employee and employee re-washed hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks.
Observed soap located at prep sink.
Remove soap from prep sink so employees do not confuse this as a handsink. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed few containers of cooked food items left uncovered after the cooling process was complete from previous night or couple days prior.
Ensure all cooked food items are covered to prevent contamination. |
|
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 cambro of pickled mussels cooling inside the WIC, but having no temperature change after 20 minutes passed. PIC stated they placed these in to cool about an hour prior. EHS observed other food item cooling inside WIC met cooling rate.
CDI: PIC moved pickled mussels into a shallow hotel pan so mussels can cool down quicker.
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 . |
|
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 handsink located next to the WIC out of order.
PIC stated they have a work order in to have this repaired. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no QUAT test strips to measure concentration levels of the QUAT sanitizer used at the 3-compartment sink.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity.
Observed one lightbulb out in hood.
Replace with new lightbulb. |