|
10
|
1
|
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 employee using hand washing sink to fill buckets of water for steam table. CDI-EHS educated employee on proper use of hand washing sink. Hand washing sink also has both English and Spanish signage. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cut head of lettuce stored directly next to raw shelled eggs inside metal container in flip top unit. CDI - PIC voluntarily discarded both cut head of lettuce and raw shell eggs.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open box of raw shell eggs stored over open boxes of tomatoes, lettuce, cut onions, and breads in WIC.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed in chest freezer ziplock bags of raw chicken, raw pork, raw beef, open bag of French fries, and open bag of fully cooked spicy chicken wings. co-mingled inside. EHS went into great detail on storage order with PIC and employees. CDI - PIC separated foods.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken, ground beef and pork on stove below 135F. PIC stated foods were cooked early this morning and are held at ambient air for customer orders. EHS educated employees on keeping foods at or above 135F or 41F below for customer orders. CDI - PIC voluntarily discarded pan of cooked chicken, ground beef, and pork. PIC also demonstrated to staff on how to keep foods hot holding on stove with out burning the food.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken stew below 135F at steam table. Employee stated food was cooked roughly one hour ago. EHS instructed that the food be reheated to 165F and moved back to hot holding. Employee also adjusted the temperature of steam table to medium from low.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed secondary spray bottle not labeled with unknown liquid under 3-comp-sink. CDI - PIC voluntarily discarded entire bottle.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed "HOME USE ONLY" pesticide powder on top of water heater. CDI - PIC voluntarily discarded entire bottle. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed floor to wall joints missing and detached in WIC. |
|
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 equipment and utensils co-mingled establishment utensils and equipment in storage bins and dry racks. CDI - PIC separated items. |