|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed large plastic bins stored in back handsink. -CDI- PIC removed bins to make handsink accessible.
6-301.11 Provide soap for handwashing at each handsink. -Pf -Observed no soap at back handsink. -CDI- PIC provided soap. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. -Observed raw chicken, on sheet pans with plastic wrap coverings, stored above ready-to-eat crab rangoons in the walk-in-freezer. -CDI- PIC corrected storage order. -REPEAT-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed visible food debris on metal pans, stored as clean. Ensure all food residue is removed from dishes during wash/rinse/sanitize. -CDI- Pans were moved to 3-compartment sink to be re-washed/rinsed/sanitized.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed no written procedures for raw eggs held on 4-hour TPHC. -CDI- EHS provided copy of TPHC procedures and assisted PIC with fully completing procedures. -REPEAT-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-208.11 Store labeled, first aid supplies to prevent contamination.-P -Observed hydrogen peroxide on dry storage shelf stored above exposed bowl of cornstarch. -CDI- PIC moved peroxide to lower shelf to prevent contamination. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed container of flour and cornstarch without labels. Label all containers with common name of the food. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. -Observed fried chicken, cooling and uncovered, directly underneath dry storage shelf with personal items such as tools. -CDI- PIC moved chicken.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed container of sesame sauce stored directly on the floor in the WIC. Raise all food at least 6 inches above the floor. |