|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed compliance with exception of one food employee who washed hands and contaminated them on faucet handles. CDI - Employee coached and hands properly washed. -0- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed produce stored over RTE foods in walk in cooler 2. CDI - Foods relocated to prep sink and washed. -0- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date marking on diced tomatoes. PIC advised that the product was first used yesterday. CDI - Food date marked.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed several TCS applicable foods such as containers of cooked pork (1/10-1/16) and sliced ham (1/11-1/17) held inside of the walk-in cooler past 7 day requirement CDI - Foods voluntarily discarded by PIC. -1.5-
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. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed multiple knives stored in between crevices of prep unit and prep tables. CDI - Utensils removed to 3-compartment sink to be W/R/S. -0.5- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed ice building up on vents inside of the walk-in freezer and (1) reach-in freezer unit. Remove ice build-up and repair equipment to prevent future build-up. -0- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. - Pf. Observed non-functional dishwasher temp sensor labels and no other means to detect required final rinse temperature. EHS observed proper final rinse temperature of 160 F with device. PIC to place order for more sensor labels. VR REQUIRED. -0.5- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT: 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 accumulation of food debris inside of cold drawer units and thorough cleaning needed on FRP walls at maintenance sink. Recommend higher and thorough cleaning frequency. -0.5- |