|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT VIOLATION: 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed box of single service napkins and utility cart placed in front of handsink. CDI - Obstructions removed.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed evidence of hand sink used for dumping with visible food debris (coffee grounds and omelette debris). CDI - Staff educated on hand washing station uses. -1- |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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. Observed opened packages of pre-cooked sausage links (1x) and sausages (2x) without date marking inside of the reach-in unit. CDI - Food handler traced their first use dates as 8/19 and 8/20 and allowed to date mark. Next inspection will result in immediate discard. -3-
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. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
No |
REPEAT VIOLATION: 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. - P. Observed TPHC procedures not being followed and start and end time food logs not completed for today’s services. Evidence of outstanding non-compliance was observed on facility’s logs with last TPHC documentation dating back to 8/6/24. CDI - Foods voluntarily discarded. -3-
*Procedures altered to reflect hours of operation: Breakfast is offered between 6:00 AM-9:30 AM. Logs no longer will be implemented. Procedures updated to reflect changes.
*VR visit will be conducted to ensure facility is compliant with TPHC discard procedures. If non-compliance observed, facility shall be placed on an ITS. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of napkins stored on the floor. Foodservice items were delivered yesterday, according to employee present. CDI - Product moved to chair. -0- |
|
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 split gasket on right door of 2-door reach in in the kitchen and rusted shelving in said unit. Replace. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed FRP drywall on edges of can wash in disrepair. -0- |