|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed plastic food container stored inside of a hand washing sink. CDI - PIC removed utensil. -0- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black/white biofilm build-up on inner wall surfaces of ice machine. PIC states that the equipment is professionally cleaned once a month. Recommend thorough and higher cleaning frequency. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS foods cold holding above 41 F inside of walk-in cooler and prep top. Refer to temperature chart. Container of ham found stored above fill line in prep top. Furthermore, facility’s walk-in cooler discovered to be malfunctioning as ambient temperatures were observed at 55 F. PIC states that they are aware of the issue and have contacted refrigeration technician for repairs. ETA is this afternoon. PIC also explained that majority of perishables were transferred from the facility’s WIC to permitted meat market walk-in cooler the day prior. CDI - Remaining foods voluntarily discarded. -1.5-
***A verification visit will be made follow-up on repairs to unit.
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 no pull dates for barbacoa, carnitas and lengua (all cooked) stored inside the lowboy reach-in unit. CDI - Product pull dates were confirmed to be from 10/8 and date marked accordingly. Points scaled back due to improvement observed. -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. |
|
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 recently cut lettuce inefficiently cooling in prep unit with 0 F degree change after > 20 minutes. Refer to temperature observation chart. Product found densely packed and covered. CDI - Product divided into smaller portions (metal containers) and left uncovered to facilitate heat transfer. -0-
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. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed packaged marinated chicken thawing in ambient temperatures. CDI - Chicken transferred to prep sink and water turned on for proper thawing. -0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed damaged seals at lowboy reach-in unit. Repair. No escalation of points due to improvement noted. -0.5- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 damaged wall areas in dry goods storage behind shelving units.
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 cooking oil residues spilled on flooring inside of dry goods storage room. Keep clean. -0- |