|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed second hand sink blocked by bus tub of soiled dishes.
CDI- PIC relocates dishes and restores hand sink access. (-0) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed TCS foods in several cold drawers and fliptops above 41F. See temperature chart.
CDI- PIC voluntarily disposes of all RTE foods above 41F and raw TCS foods above 45F. Raw meats in cold drawers prepped this morning moved back to WIC for rapid cooling. PIC is advised that TCS foods must be held on TPHC or at 41F and below in cold holding. (-1.5)
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 |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed sour cream dated for 06/28 inside lowboy.
CDI- PIC disposes of sour cream. (-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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed ground beef thawing on prep rack in main kitchen area at 60F.
CDI- PIC moves beef back into WIC while awaiting use. (-0.5) |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several flies in kitchen near warewashing and prep sinks. Increased frequency of pest control visits is advised. (-1) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed multiple cold drawers and fliptops not able to hold TCS foods at 41F and below.
EHS will make a return visit to reassess equipment and verify TCS foods are held at 41F and below or properly on TPHC. (-0.5) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed severe accumulation of grease on non-food contact portion of sheet pans at clean dish rack. EHS recommends increased attention to removing food debris and scrapping grease as part of the warewashing process.
EHS also observed food debris and grease residue on outside of multiple coolers. Increased cleaning frequency advised. (-0.5) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee possessions stored on top of chemical dish machine.
CDI- PIC removes personal belongings from area. (-0) |