|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed multiple employee drinks stored in basin of handsink, blocking access. CDI- drinks moved, EHS discussed maintaining handsink access.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in kitchen. CDI- paper towels provided. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 a few products labeled 10/10 to 10/21, labeled for past 7 days. Ensure that ready to eat foods that are opened are labeled for 7 days, including date opened/prepped and discarded after time window. CDI- labels corrected during inspection.
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 .
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 containers of BBQ chicken and BBQ pork marked 9/26 and 9/28, has exceeded 7 day limit, should of been discarded already. Observed Livermush marked expired 10/5, PIC stated this label is incorrect because this was just opened/prepped yesterday. CDI- BBQ pork and chicken voluntarily discarded, Livermush date label changed due to certainty of prep date. REPEAT.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals hanging on shelving, directly adjacent and above boxes of gloves. Potential for chemical to contaminate gloves that employees use to handle food. CDI- chemicals moved. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
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 shelving with several boxes of opened gloves directly below paper towel dispenser for sink. Location of gloves has potential to be contaminated when people are washing hands and getting paper towels to dry. EHS suggests moving gloves to different location. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needed under fryers. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed walk in cooler light bulb that was burned out, not working. Replace. |