|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use handsink to dump water. -CDI- EHS educated food employee on proper use of handsink and handsink cleaned out. -0- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in deli meat case, WIC, and sub make line above 41F. Refer to temperature chart. Observed that items in front half of deli meat case were not properly holding temperatures, back of case is properly holding temperatures. Observed that some items near door of WIC were not properly holding temperatures and most items right at 41F. PIC stated that door must be pushed shut to properly close. Ambient air near door observed at 48F. -CDI- PIC voluntarily discarded items above 41F. **3 DAY VERIFICATION REQUIRED BY 6/8/2026** **FACILITY TO NOT USE FRONT OF DELI MEAT CASE AND TO PLACE ITEMS AWAY FROM WIC DOOR AND HAVE BOTH UNITS ASSESSED.** **REPEAT** -3-
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 |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 maple ham improperly date marked, 6/5-6/12 (discard should be 6/11). Observed chicken and meatballs at deli make line date marked 5/27 (discard 6/2), 5/26 (discard 6/1). Observed roast beef in deli case date marked 5/29 (discard 6/4) and off the bone ham with no date. Observed other items at deli make line with no date marks such as roast beef, turkey, and ham. PIC showed EHS date marking log for items in deli case, however, not all items were listed on log. Other items had date mark stickers in front of the item that were past date marks. PIC stated that those stickers were not accurate. EHS asked PIC if items were discarded at end of day, PIC stated that most items are empty or near empty and end of shift. EHS educated PIC on ensuring to have a consistent date marking system and discarding containers once they are empty instead of refilling them. -CDI- PIC properly date marked items and voluntarily discarded items past date. **REPEAT** -3-
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 salads and sushi rolls prepared today cooling in merchandising cooler. Observed sliced deli meats and cheese prepared today cooling on sub make line and in WIC in tightly wrapped plastic. -CDI- EHS educated PIC on proper cooling methods and items removed from plastic and placed in WIC or WIF to facilitate rapid cooling. **REPEAT** -1-
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 . |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup and splash on walls and paper towel dispensers, especially near handsinks and 3-comp sink. Observed caulking of 3-comp sink with dark microbial buildup. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5- |