|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. EHS observed missing hand wash sign by two hand sinks. CDI - EHS provided PIC with proper hand washing signs. (0) |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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) EHS observed multiple items in WIC that come from the commissary kitchen improperly dated. EHS discussed during last inspection to ensure items coming from commissary are properly dated and only held for 7 days max. These items are cooked, cooled, then frozen at commissary prior to being sent to separate facilities. Facility then receives item with 30 shelf life tag. After which the facility places a 7 day shelf life tag over it. EHS discussed with PIC that this is out of compliance due to day one being when the TCS food was prepared and cooled at commissary. When received, facility shall only be holding at max of six days. EHS will conduct 3-day VR to ensure facility has proper SOP’s for date marking TCS foods. REPEAT. (3)
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
Yes |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf EHS observed missing reminder on consumer advisory. PIC unable to verify if salmon is cold/hot smoked. EHS advised to either fix consumer advisory or provide information on the salmon stating it is hot smoked thus voiding the need for a consumer advisory. 10 day VR required. (0.5) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed hand towel dispenser by hand sink next to WIC in disrepair.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. EHS observed two prep tables with bottom shelving beginning to accumulate rust. Replace. REPEAT. (0.5) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. EHS observed concrete flooring in WIC and around kitchen area needing to be sealed. Concrete in WIC needs to be scrapped and sealed to avoid accumulation of food debris and residue preventing the ability to properly clean floor. REPEAT. (1) |