|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed 73F water in men’s restroom handwashing sink. PIC adjusted hot water to reach 100F.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in men’s restroom. EHS provided sign.
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand wash sink by dish machine. CDI-PIC placed bottle of soap at hand sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw beef wrapped in plastic stored directly on top of wrapped raw chicken and raw quail eggs stored in same tray as RTE shrimp in sushi lowboy. CDI-PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 at 0 ppm in dish machine. CDI-PIC contacted auto chloro and fixed machine and is currently reading at 50 ppm.
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 |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS foods above 41F in flip top prep unit and RIC by WIF (see temp chart) and cooked broccoli sitting at room temperature above arrival (65F). PIC state broccoli and rice were out during rush and return once rush is over. Ambient temperature reading at 41F in flip top and 43F in RIC. PIC moved foods to WIC to rapidly cool. Facility will not hold food in RIC until maintenance is performed and VR within 3 days.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed rice and broccoli cooked on 9/17 that did not have a date label. CDI-PIC added date label.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer with wiping cloth stored on the ground. PIC moved container off the ground. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food handler using 3 compartment sink to rinse off hands. EHS provided education to food handler to wash hands only at handwash sink. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 hole in tile underneath handwash sink by dish machine and under sprayer by dish machine and heavy rusting of walls around and in front of WIC and hole in wall to the right of WIC. 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. Observed ceiling tiles throughout kitchen with build up and top of wall above door in WIC and around and underneath air vent with dark build up. |