|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
Yes |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap present at hand sink near three compartment sink. PIC stated that they will go purchase soap to have at hand sink. **REPEAT** -2- 10-day VR Required.
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf EHS observed that facilities only hand sink is located in the back room next to the 3 compartment sink. EHS had to walk through entire facility to back room to wash hands then return to front of facility to begin inspection. There is no prep space in the back room where the hand sink is located. All food prep occurs at front counter were hot dog roller is located. Staff told EHS that they wash hands in the restroom as it is more conveniently located. EHS advised that this is not permitted and all hand washing for food prep shall be conducted at the handsink in the back room. 10-day VR Required. |
|
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. EHS observed both microwaves at customer self service area in need of more frequent cleaning. EHS observed several dishes in back room with visible food debris present. PIC stated that a majority of the dishes would be removed as they are no longer needed. CDI- Item were taken to be w/r/s. -0-
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 . |
|
23
|
3
|
Proper date marking & disposition |
No |
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). EHS observed four containers of hot dogs in WIC with date marks of 3/30-4/15. EHS advised to staff that they are only permitted to keep the hot dogs for 7 days once opened (included the day the product was opened). Facility uses an automatic printing system so EHS advised that they should inquire about changing it internally. CDI- PIC voluntarily discarded the hot dogs. **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 . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
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. EHS observed that bottom of all reach in freezers in the back room in need of more frequent cleaning. -0- |