|
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. EHS observed hand sink by baking station obstructed by trash can. CDI - PIC moved trash can away from sink to allow for handwashing.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed ice dumped into hand sink by barista station. EHS advised hand sinks shall only be used for handwashing. No dumping is permitted in hand sinks shall only. CDI - PIC removed ice from hand sink. (1) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed two containers of chicken salad in the make unit above 41F. PIC was unable to determine how long chicken salad has been above 41F. PIC stated facility received a commissary order today and chicken salad was on that delivery. EHS verified time on date marking which stated 8:45 am. CDI - Due to the last known time being greater than four hours, chicken salad was voluntarily discarded. (0)
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) EHS observed open soups in WIC without proper date marks. Soup comes from commissary kitchen and is received frozen. Soup is delivered frozen with a 30 day shelf life tag from the commissary (soup was dated from 8/17-9/16). Once soup is thawed, it shall be marked with a six day date mark (or less). EHS observed open soups without proper date and only bearing the 30 day date from commissary kitchen. CDI - Due to receiving this product today, PIC was allowed to date soups based on the day they received product. (1.5)
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. EHS observed single service ramekins being used as scoops for TCS foods such as feta cheese. EHS advised that single service items shall not be re-used. CDI - PIC voluntarily discarded single service items. (0) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
Yes |
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 flooring in WIC accumulating large amount of food residue and debris. WIC has concrete flooring that is unsealed, creating an area that is hard to clean. PIC has attempted to remove debris from flooring and is still currently looking to replace/reseal. REPEAT.
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. EHS observed floors in WIC soiled with food residue and debris. Increase cleaning frequency to avoid accumulation. (1) |