|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at front handsink at start of inspection. -CDI- PIC provided paper towels to handsink. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed sliced ham and sliced salami in salad prep top without date marks. -CDI- PIC verified prep dates by referencing other containers of ham and salami, which were prepped on the same day (12/6).
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P -Observed quat sanitizer in 3-compartment sink at less than 50ppm. Observed temperature of sanitizer solution at 104F. -CDI- PIC remade sanitizer to 200ppm quat using cold water. EHS discussed proper temperature of sanitizer solution with PIC (approximately 70 degrees). |