|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at handsink located on bar side of kictchen. CDI- PIC had soap restocked. |
|
23
|
1.50
|
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 salad mix in WIC dated 4/18. Observed marinara and sausage crumbles without a date in flip top, sliced tomatoes and cut lettuce without a date in cold drawers, and queso dated 4/13, chicken tenders, salad mix, and sliced turkey dated 4/18 in cold drawers, and salad mix dated 4/18 in standing RIC. PIC stated that dates on containers represent day food should be discarded. PIC was unaware of dates items without mark were prepped. CDI- PIC voluntarily removed items to be discarded.
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 |
No |
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. Observed scoop handle stored directly in sugar on bar side of kitchen.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils used for prepping eggs stored in water temping at 97F. CDI- PIC had employee remove item from water after discussing proper in-use utensil storage. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris accumulation on plastic pans stored on lower shelf of prep table close to dish machine. Observed sticker residue and stickers still intact on plastic pans stored on racks in bar side of kitchen. *REPEAT* |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed areas under and behind equipment of breakfast side of kitchen with food and liquid debris/residue accumulation. |