|
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 debris in handwashing sink-CDI-PIC was notified and educated; hand sink was w/r/s. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P-Observed food employees actively sanitizing with a Quat sanitizer at 100 ppm. Per manufacturer, Quat sanitizer range is between 200-400 ppm.-CDI- PIC and food employee educated by EHS; Quat sanitizer water changed and proper range of 300 ppm achieved.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-Observed all cooked TCS food items in seafood display case ( cooked crab legs, cooked shrimp and cooked crab cakes) with no date marked .-CDI- PIC was notified; Food items placed in display case this morning; date marked with proper date. Verification w/ in 10 days.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
35
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed many packages of ROP salmon being thawed without opening bag.-CDI- PIC was notified; bags open. |