|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Observed hand washing in facility, but food employee recontaminated hands at faucets after washing. CDI- EHS educated food employee; Food employee re-washed hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at the hand washing station near 3-comp sink. PIC expressed it had just fallen and had a work order placed.-CDI- PIC placed soap inside the hand sanitizer dispenser and covered hand sanitizer label w/ a hand soap label. Hand sanitizer bottle was placed in an accessible area.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.- Observed olives inside the hand washing sink next to the 3-comp sink.-CDI-PIC removed food and w/r/s sink. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P- Observed pizza sauce containers with no time stamp or date.-CDI-PIC placed time and date on all the containers. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near the mop sink. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-802.11 Launder linens at required frequencies. Observed employee with cloth gloves not changing gloves when entering the facility after taking out the trash, compressing trash in the trash cans, and while moving boxes in and out the WIC. PIC explained employee does not handle food just moves boxes, cleans and does other non-food related task. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf- Observed temperature of water (101) in the sanitizing compart (QUAT) when manufactures direction say to keep water b/w 65-75F. -CDI-PIC re-filled sanitizing compartment to the correct temp and allowed a better reading for the test strips. |
|
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 dumpster w/ no lid. PIC expressed that the dumpster company is ordering a new for the facility. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee drinks inside a reach-in cooler and next to the organized area where metal pans are kept that are used to cook pizzas with. Observed phone and a lighter next to pizza metal pans that are used to cook pizzas with. -CDI- PIC relocated items in proper area. |