|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed soiled dishes in the hand sink. Observed hand sink being used to dump tea. Observed hand sink being used to fill water buckets. Observed trash can in front of hand sink. CDI- PIC corrected all violations observed. |
|
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- 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.- Observed raw shrimp stored above RTE bread in reach in. Observed unwashed produce stored above washed and RTE noodles in the wic. Observed paper towel stored around RTE spicy tuna. CDI- PIC corrected storage order and voluntarily discarded the spicy tuna in contact with paper towel.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed dish machine functioning at less than 50 ppm cl. Observed several food contact surfaces with minor food debris build up. Observed inside of ice machines in need of cleaning due to dark build up. A VR will occur within 3 days to ensure proper concentration of dish machine occurs.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed tofu, eggs, spicy tuna, cream cheese, shrimp, chicken, cut honey dew and cut cantaloupe above 41F. See temp chart. CDI- PIC voluntarily discarded all items but cut melons since they had been in prep less than 1 hr ago and PIC stated they should have been cold.
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 . |