|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice cubes in handwash sink by serving line upon arrival. CDI-PIC removed ice cubes from sink.
6-301.14 Post a handwash sign at each handsink. Observed multiple handwash sinks in kitchen and men's restroom without a handwash sign. EHS provided signs. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed box of raw bacon stored over open container of jalapenos in lowboy section of prep unit across from the cookline. CDI-PIC moved bacon to WIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 is not been labeled, or if the label is incorrect. -P. Observed one container of marinade dated for 12/25 containing a garlic/oil mixture held longer than 7 days. CDI-PIC voluntarily discarded marinade.
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 . |
|
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 shredded lettuce and sliced provolone cooling in prep top and cold drawers respectively. Shredded lettuce was moved to RI, but was covered in plastic wrap. CDI-PIC moved uncovered, shredded lettuce and sliced provolone to WIC to finish cooling process.
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 |
4-502.11(A) Maintain utensils in good repair. Observed spatulas with partially melted handles. PIC voluntarily discarded utensils.
4-501.11 Maintain equipment in good repair. Observed minor gasket tear in right lowboy door of salad prep unit. |