|
10
|
0
|
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- *Observed - Handsink blocked by rolling cart of raw chicken in prep. *CDI - PIC had employee move cart to the side to allow access to handsink.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Wood Block stored in basin of back prep area handsink. *CDI - PIC removed block from handsink. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Cooked Pork HH in Tilt Skillet below 135F. *CDI - PIC reheated item to 165F or above.
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
|
1.50
|
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 - 4 Large Bins of Portioned Plastic containers of Salsas containing cooked vegetables date marked 8/21. *CDI - PIC voluntarily discarded items.
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
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
*REPEAT* 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - 1 Spray Bottle in back prep area without label to identify substance within. *CDI - PIC stated item was bleach and labeled it.
Points deducted remain the same due to severity and improvement. |
|
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 - Gasket tearing from WIF Door in need of replacement. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- *Observed - Handsinks 95F-102F and 3 Comp Sink at 112F. PIC stated establishment has recently switched to a new tankless water heater roughly 1 month ago. EHS gathered information necessary to provide a new water calculation.
A Verification visit will be conducted within 10 days to ensure establishment is able to provide efficient hot water demands. |
|
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 - Leak coming from ceiling tile in front of WIF Door. Repair. |