|
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 food residue and sausage debris present in the hand sink adjacent to to the office in the rear of the facility. Ensure that hand sinks are used for no other purposes other than hand washing. -CDI- Sink was washed out and EHS coached PIC on keeping hand sinks for handwashing only. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup of pink residue on the interior portion of the ice machine. Ensure that equipment is clean and maintained as clean. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple bags of pre portion ziti in cook line lowboy above 41F. Observed RTE chicken in pizza prep line lowboy above 41F. Ambient temperature in both cold holding units was below 40F. PIC stated that neither food items came out today. -CDI- PIC voluntarily discarded out of temperature foods.
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 . |
|
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 milk jug present in the WIC for bar with no date marking. PIC stated that the milk jug is not used for cocktails but served to children. Observed Pepperoni roles present in pizza prep lowboy with no date marking present. -CDI- PIC was able to speak with chef and determine days of open/prep, undated foods properly marked.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 4 containers of different dry spices with no labeling present on them and 3 squirt bottles with no marking present. Ensure all working containers of food are marked. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed scoop in sugar container with the handle resting directly a top the food. Ensure that scoop/utensils handles are not in direct contact with food. |
|
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.
Observed pitting and cracking on the floor along the cook line. Ensure that the floor is maintained as smooth and easily cleanable. Repair floor. |