|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed handwashing sink installed post-renovation without soap or paper towels provided for sink. CDI-PIC placed bottles of soap and paper towels near handwashing sink.
6-301.14 Post a handwash sign at each handsink. Observed newly renovated men’s and women’s restrooms without handwashing signs posted. EHS provided signs. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 roast beef in deli case with a discard date of 8/7. CDI-PIC voluntarily discarded item. REPEAT, but points kept at half due to only one item out for date marking.
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 . |
|
33
|
1
|
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. Observed sliced deli meats, chubs of deli meats, raw chicken and prepped buttermilk, and cooked wings slowly cooling in deli case and deli grab and go areas (see temp chart). CDI-PIC moved all items to WIF to rapidly cooling in deli. EHS spoke with PIC about limiting amount of chubs in sliding door section of deli case to allow for more air flow on left side of unit and to cool prepped raw chicken and buttermilk made using facilities cold water (85F) prior to being set into unit. All units temped at 40F, except breading station that had ambient air of 35F. REPEAT.
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 . |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed newly renovated women’s restroom without a covered trash can. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed facilities dumpster without a door on the right side of unit. |