|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. Observed 3 foods employees washed hand incorrectly (less than 10 seconds with no soap and/or turn off the faucet with bare hands). CDI- Employees was asked to wash hands again correctly and hand washing procedures discussed with employees and PIC. Extra hand washing signs provided at the time of inspection -2 pts- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink at the 3 compartment sinks without paper towel. CDI- PIC provided paper towel during inspection. Ensure to provide all hand washing supplies at all hand sinks at all time -1 pts- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed black bean, bean mixed, cream cheese mix, soup (in the glass refrigerator near the way out to the market place), purified butter and alfredo (in WIC) holding temperatures above the 41F. CDI- PIC volunteer to discard all items at the time of inspection. -1.5 pts- |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
No |
REPEAT
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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. Observed containers of cut tomatoes, egg salad, dice beets, cut fruits in cooler at the salad bar without date marking. Cooked sausage, lamb, steak, dice steak in cooler, tomatoes sauce in refrigerator without date marking. PIC volunteers to discard items at the time of inspection.
-Observed incorrect date marking system on a container of soup dated from 9/27 to 10/5. Correct Date marking system discussed with PIC at the time of inspection. VERIFICATION NEEDED with in 10 days (10/14/23).
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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. Observed rice and broth in WIC dated 9/27, dumpling in cooler dated 9/15, slice tomatoes and cut lettuce in prep unit dated 9/25, potatoes salad in refrigerator dated 9/3. All items volunteer to be discarded by PIC at the time of inspection. Ensure to keep track and discard expired items when it’s due. -3 pts- |