|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observation: EHS observed there was no soap provided at the handsink by the display case. There was only hand sanitizer.
CDI: Food employee replaced the hand soap for the handsink. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observation: EHS observed marinated chicken and chicken breast held in the meat display case that was above 41F. PIC stated the items had been prepped and placed in the display case about 30 minutes prior. The temperature in the middle of both products was 41F.
CDI: PIC moved items into walk-in cooler to reach 41F before placing them back in the display case. Make sure all products cool to 41F before placing in display case.
Observation: EHS observed three ham chubs in the ham/cheese display case that were holding at 43F. Food employee stated the items had been removed from the case about 15 minutes prior to slice for a customer. CDI: Food employee placed the items in the walk-in freezer to cool to 41F before putting them back in the display case.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observation: EHS observed rust on the shelves in the walk-in cooler. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf
Observation: EHS observed the hot water in the 3-comparmtnet sink reached 105F then began to fluctuate. Rising and dropping, ranging from 55F to 105F.
10-DAY VR REQUIRED. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observation: EHS observed food debris on the ground outside of the dumpsters. PIC stated they clean outside the dumpsters approximately 2x a week . |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
Observation: EHS observed damage to the floor in the pork/beef walk-in freezer. Repair the floor.
Observation: EHS observed wall damage in the walk-in cooler attached to the meat market. Repair wall. |