|
10
|
0
|
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 employee dump sanitizer bucket out into hand sink. CDI: PIC redirected employee and this action was not observed again during inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temperature dish machine not achieving utensil surface temperature of 160F when measured with disc thermometer. PIC stated that a technician tested it this week and it was functioning. PIC called technician to come service machine once more. Facility began to use 3 compartment sink for kitchen utensils and equipment to W/R/S. CDI: EHS observed technician arrive during inspection and service dish machine. EHS observed a surface temperature of 165F according to disc thermometer.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in RI portion of flip top unit with temperatures above 41F such as deli ham and deli turkey, tuna salad and chicken salad. PIC stated that items are consistently pulled out of unit to be served and worked with. Observed boiled eggs and slaw in top portion of flip top unit with temperatures of 45F. PIC stated that items have been in unit overnight and not pulled out of refrigeration. Ambient air temperature of unit observed was 36F. CDI: Items in RI cooled down in WIC and items in flip top unit voluntarily 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 items such as slaw, cut tomatoes, boiled eggs, and lettuce without date marking in fliptop. PIC stated that he pulled from the dated bulk batches in the WIC every day to stock the fliptop. CDI: PIC date marked containers to match bulk containers in WIC and was educated on bulk batch date marking not being efficient. Where the food moves, the date moves with it. REPEAT
For more information, please visit: http://meck.co/FoodSafety 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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed plastic shopping bags used to stored unwrapped biscuits. CDI - PIC stated plastic food grade bags will be used. |