|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing sign at the handsink in the dining room area.
CDI: EHS provided PIC with more handwashing signs to post at the handsink and PIC immediately posted handwashing sign.
REPEAT VIOLATION. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chlorine sanitizer reading low concentration at the 3-compartment sink, at 0ppm.
CDI: PIC added more chlorine and EHS observed sanitizer was reading at proper concentration, around 100ppm.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed no change in temperature for garden salad cooling in the WIC after 32 minutes (see temp chart). EHS observed garden salad in a large plastic bowl, tightly wrapped in seran wrap.
CDI: PIC moved salad bowl into the WIF to rapidly cool and bring closer to 41F, and EHS observed rapid temperature change.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted.
Observed multiple stacks of clean multi-use equipment and utensils stored right-side up on the clean dish racks.
CDI: PIC inverted all stacks to prevent contamination. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed a stack of single-serve aluminum containers stored right-side up without a protective package in the dry storage room. Observed a stacks of single-serve aluminum containers stored right-side up without a protective package on the shelf underneath a prep table.
CDI: PIC inverted all single-serve articles to prevent contamination. |
|
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 rusted shelves on the clean dish racks and rusted bottom shelf of a prep table near the make line.
Replace rusted shelves. |