|
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. Observed hand sink near stove and dish area blocked with two stacks of dish racks. CDI-Employees moved racks so handsink would be accessible. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave cavity with build up, clean with more frequency. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in WIC including ambient holding over 41F. Left door closed and light off for 20 min. Temperature returned to 41F. PIC stated they have been having issues with the HVAC which makes it hotter than normal in kitchen and that higher temps are due to the staff having door open during prep. PIC will keep door closed between use, and will call in technician to ensure WIC is working correctly. VR required.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
35
|
1
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna that was ROP that were thawing without being opened first. CDI PIC had the packages cut open. Repeat |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting open avocados with avocados that had sticker still attached. Sticker must be removed during process of washing. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed flat top grill being used without a hood system to toast/warm up tortillas with oil. Equipment must be under hood system when using oils, butters, anything that created oil-laden vapors. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles and missing grout throughout prep area floors. Some peeling paint on ceiling tiles. Repeat |