|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed jammed towel dispenser at hand sink. CDI - PIC repaired dispenser and made disposable towels available. -0- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food service equipment stored as clean on drain board with some food debris present. CDI - PIC removed equipment to left side of 3-compartment sink to be w/r/s. -0-
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer: https://youtu.be/y0SjmnabFaY and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods cold holding > 41 F degrees in deli reach-in unit and grab & go case. Also observed large quantities of TCS foods on speed rack in kitchen increasing in temperature. CDI - Several foods discarded as they were held > 41 overnight, items from speed rack transferred to the walk-in freezer and cooled down < 41 F. -1.5-
***Recommend facility implement cooling/temp logs to ensure TCS foods are cold holding < 41 F.
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. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 various prepared TCS foods with incorrect labeling and held past their expiration dates in the deli reach-in unit. PIC explained that they have new employees who are unfamiliar with date marking process. Facility’s automatic labeling system generates use by date. PIC discovered several deli meats with their date labels being used as start dates. CDI - EHS allowed items traced back to their first use dates to be correctly date marked, expired products voluntarily discarded by PIC. -3-
For more information on date marking please visit: http://meck.co/FoodSafety. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed sanitizer spray bottles stored alongside packaged foods on shelving and on prep table. CDI - PIC removed chemicals. -0- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 water pooling inside deli reach-in unit below. PIC advised that they are aware of the issue and have placed a work order for repairs to reach-in unit. Products are packaged and being kept inside containers to prevent contamination with concensation water. No escalation in points due to improvement observed. -0.5- |
|
56
|
0
|
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 employee jacket stored on bakery prep table. CDI - PIC removed jacket. -0- |