|
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 fill water pitcher from hand sink at front cook line and a spatula being held in hand sink in back prep area. CDI: Employee was educated not to use hand sink for anything other than hand washing and spatula was removed from hand sink in back prep area. |
|
15
|
0
|
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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw chorizo being held on a shelf in reach in cooler above a container of ceviche. CDI: PIC re-arranged items to proper storage order.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed boxes of unwashed avocado’s being stored on top shelf in WIC above containers of salsa. CDI: PIC re-arranged items to proper storage order. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of steak and a container of chicken hot holding on stove top and a container of beef hot holding in steam table all below 135F. See temp chart. CDI: PIC had items reheated to over 165F before placing back in hot holding units. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed most TCS items being held above 41F in bottom and flip top of reach in cooler on left side of cook line. PIC contacted service technician to evaluate cooler and voluntarily discarded all items that were holding in cooler for over 4 hours and moved other items to WIC to rapidly cool. EHS instructed PIC to not use prep cooler until unit is repaired and can maintain foods at required temp. VERIFICATION REQUIRED within 3 days to ensure prep cooler can maintain foods at 41F or below. REPEAT. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed several covered deep metal containers of cheese dip cooling in ice baths on prep counter at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed lids and spread out cheese dip into more shallow metal containers and placed in WIC and WIF to rapidly cool. REPEAT. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.13 Properly locate mechanical insect control devices. Observed mechanical insect control device attached to wall over prep cooler and shelf containing single use articles. CDI: PIC relocated insect control device. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stacks of single use to go containers being stored outside of their original packaging right side up on prep counter. CDI: PIC inverted containers to protect against contamination. REPEAT. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on shelving used to store clean equipment and utensils. Clean as needed. |