|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf - Observed employee unable to wash hands at hand sink in produce service area due to water being too hot because cold water was not functioning at hand sink. Employee went to another permitted area in facility to wash hands. Repair cold water at sink so that water is not too hot to properly was hands. - VR -Verification required within 10 days.
6-301.14 Post a handwash sign at each handsink. - Observed handsink in produce service area and produce preparation room lacking required signage. - CDI - EHS provided signs to PIC. PIC posted signs. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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. - Observed juicer with visible food debris on it. Per PIC, juicer has not been used today. Clean juicer at least every 4 hours when used. Juicer should be cleaned before being stored when not in use. Also observed multiple date mark stickers on containers used to store watermelon. Ensure stickers are fully removed during the cleaning process. Containers should only have one sticker for date mark labels at a time. - CDI - PIC moved juicer to 3 compartment sink located in the produce preparation room behind the produce WIC to be cleaned. Ensure all dishes are washed at this 3 compartment sink and not at 2 compartment sink in produce stand. |
|
23
|
1.50
|
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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. - Observed individually packaged containers of sliced watermelon and cantaloupe lacking a date mark. Also observed cooked corn and opened milk jug lacking a date mark. - CDI - PIC dated all items. |
|
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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed sliced watermelon only cool 1F over an hour period. Watermelon was stored in a display cooler in a tightly covered container. Cooling of TCS items should occur in the produce WIC. - CDI - PIC uncovered watermelon and moved to the produce WIC to quickly cool. |