|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed not hand wash sign on both bathrooms. CDI EHS provided signs. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 5 trays of raw eggs in Prep cooler above 41F. PIC stated they were put in cooler at 6 am this morning. PIC stated eggs are taken out of cooler at left by the grill during breakfast. EHS advised that a TPHC form should be completed and approved. Observed sausage patties, cooked smoked sausage links, and sausage gravy in reach in cooler above 41F. PIC stated that these foods were put in reach in around 11:30 am today. Observed cut sausage links and cooked rice in WIC above 41F. These foods were put in WIC around 11:30 am today. CDI PIC voluntarily discarded eggs and put sausage, rice, and gravy in freezer to cool down quickly. REPEAT
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
No |
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 several Cooked TCS foods in both reach in cooler and WIC with no date mark. EHS educated PIC on putting DM on all cooked foods in reach in and WIC.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 3 spray bottles of chemical stored on shelf of prep table with single service items. CDI PIC moved chemicals.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of chemicals not labeled. REPEAT CDI PIC labeled bottle. REPEAT |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 3 pans of Mac and cheese and 1 pan of baked chicken cooling on prep table covered with foil above 71F. These foods were cooked at 11am. CDI PIC put pans in freezer uncovered to cool down quickly. EHS provided cooler flyer to PIC.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth not in sanitizer bucket. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in female restroom |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee cup with a straw on prep table with cooling foods. CDI PIC moved cup. |