|
8
|
0
|
Hands clean & properly washed |
No |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed one out of five food employees wash their hands at the handsink then turn faucets off without using a protective barrier.
EHS brought this to PIC's attention and PIC explained that they do train their staff on proper handwashing procedures and EHS observed all other food employees washed their hands properly.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.
Observed the high temp dish machine unable to reach minimum surface temperature of 160F after running 5 cycles.
PIC contacted their rep from HOBART to check on the dish machine, and work order was placed but time frame of rep's arrival was not provided.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
23
|
0
|
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)
Observed pre-made sausage biscuits thawing on sheet trays on the speedrack inside the WIC, without a date label.
CDI: PIC had food employee create date labels with today's thaw date so that this TCS food item is not being held past the 7-day window.
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 |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed damaged can of taco seasoned beans stored commingled with other in-use cans stored on the dry storage racks. PIC stated that they keep any damaged cans stored in the office to hold for credit.
CDI: PIC removed the can from the dry storage rack and placed into the office. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed one sanitizer bucket full of QUAT sanitizer storing in-use wiping cloths near a prep sink, reading below 100ppm. Observed one sanitizer bucket full of QUAT sanitizer with no in-use wiping cloths reading below 100ppm.
CDI: PIC dumped out both buckets of QUAT sanitizer.
REPEAT VIOLATION. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed standing 2-door steamer at the make line that was out of order.
PIC stated that there is already a work order in to have this equipment repaired. |
|
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.
Observed ice buildup along the entrance door of the WIF.
PIC stated they have a work order in to get the WIF checked out to ensure there are no major issues to the cold holding unit. |