|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign by main hand sink next to make line. CDI - EHS provided PIC with hand washing signs. (0) |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed numerous items in grill lowboy above 41F (See temp chart). PIC stated this item was placed in unit this morning at 11am. Observed numerous TCS foods in main WIC above 41F (see temp chart). PIC stated that temperatures were checked this morning and everything was under 41F. PIC stated these temperatures were not recorded. EHS observed different ambient temperatures in different spots of WIC varying from 43F-41F. TCS foods inside WIC were either 41F or above. EHS observed colder temperatures near the door than the back of WIC. Facility has WIC downstairs that is operating adequately. Facility decided to voluntarily close while this issue is resolved. PIC contacted repair tech immediately and will re-open once repaired. All food inside main WIC cooler and grill lowboy was moved to WIC downstairs until repairs are made if within cooling window or under 41F. All other TCS food was voluntarily discarded. Facility closes from 2:30-5 daily but PIC stated they will not re-open until unit is repaired. 3-day VR required. (1.5)
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 bottle of cleaner by bar hand sink with no label. CDI - PIC placed label on bottle. (0) |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. EHS observed a sheet tray of salmon thawing in ROP packaging. EHS observed no entry for oxygen and educated PIC on correct thawing of ROP fish. CDI - PIC removed all salmon from ROP packaging to continue thawing. (0.5) |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed numerous wet wiping cloths stored on top of prep tables and make units. (0) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed numerous wet dishes stored as clean stacked on top of each other. EHS advised PIC to stagger dishes to allow for air drying or stack them in a position that allows for such. (0) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed mop sink with a large cracks running through the sink. EHS observed the drain pipe cover at the mop sink coming off the wall exposing the interior. Flooring in dish pit area needs to be resealed. Paint on the concrete is peeling and exposing the concrete underneath. Repair/Replace. REPEAT.
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 numerous ceiling tiles with food residue/debris present. Observed walls by dish machine soiled with black residue. Increase cleaning frequency to avoid accumulation. (1) |