|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - REPEAT - Observed hand sink in back near 3 compartment sink to be blocked by trash can and large black bus tub.- CDI - PIC moved trash can from in front of sink and large black bus tub from on top of sink.
5-202.12 Provide at least 100F water at handsinks. - Observed max water temperatures of 75F at handsink on right side of food prep area. Increase water temperatures to maintain at least 100F. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - REPEAT - Observed multiple dishes stored clean with sticker residue. - CDI - PIC moved dishes with sticker residue to 3 compartment sink to be cleaned. Ensure sticker residue is removed entirely during cleaning process.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 sausage patties and egg patties in cooler drawers dated 10/20 - 10/27. Per the label, these items were pulled from the freezer on 10/20. Per PIC, these items are received frozen. Items requiring date marking can only be held for 7 days with the day pulled from the frozen to be counted as day 1. - CDI - PIC corrected labels to only allow for a 7 day holding period.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). - Pf - REPEAT - PIC unable to locate TPHC written procedures for holding various items in grab-n-go hot box. - CDI - EHS provided PIC with TPHC written procedures form. PIC completed form while EHS present. Maintain written procedures in facility.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed fruit flies near dish machine. Contact licensed pest control operator to treat for fruit flies. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. - REPEAT - Observed floors and walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean. |