|
8
|
2
|
Hands clean & properly washed |
No |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed two food employees wash hands and then touch soiled handle on paper towel dispenser and turn off water using bare hands. Observed another food employee enter and exit walk in cooler several time without changing gloves and washing hands. CDI - Hands washed and PIC explained the risk. -2- REPEAT |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one immersion blender stored as clean on back shelf near can wash with pink buildup on and around blade. CDI - PIC re-cleaned. -0-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed small containers of TCS foods in flip top and in prep at cook line without date marking. Per PIC, bulk containers in WI have dates. Observed chicken taquitos date marked for today when filling was prepared yesterday. CDI - EHS advised that all containers of TCS foods held more than 24 hrs shall be date marked with prep date of oldest ingredient. Date marking corrected. -1.5-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around cook and prep areas. Maintain and increase pest control as necessary to remove insects. -0- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knife stored between prep table and prep unit near 3-comp sink. CDI - Knife cleaned and PIC stated knife will be stored on prep table. -0- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed sponges and scrubbers for dishwashing stored on shelf in restroom. CDI - PIC educated about proper storage and items moved to near 3-comp sink. -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 plastic torn inside door of prep unit at cook line, exposing insulation. Repair. -0- |