|
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 empty paper towel dispenser at hand sink closest to deli slicers. CDI: PIC stocked hand sink with paper towels. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 . Observed employee wiping down slicers with paper towel and sanitize slicer with spray bottle and wipe sanitizer off with paper towel. Per conversation with employee, deli slicers are sanitized this way throughout the day without washing and rinsing prior to sanitizing. At the end of the day, employee stated slicers are broken down and washed, rinsed and sanitized. CDI: EHS provided education to manager and employee that slicers must be washed, rinsed and sanitized properly at least every 4 hours a day while slicers are in use. No points taken due to slicer being washed rinsed and sanitized at the end of last night and not being used until this morning at 10am which was still in 4 hour window. Manger stated he would provide training to staff on standard operating procedures for cleaning slicers. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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) 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 . Observed a chub of ham being held in display case date marked 9/8, several days past its expiration. CDI: PIC discarded ham. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of single use container lids being stored on floor. CDI: PIC placed box on shelf. |