|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 staff member turn faucet off with bare hands. CDI, employee rehashed hands and used barrier. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut melon and salad cold held above 41 degrees F. CDI, items in unit overnight voluntarily discarded. Adjacent like for like commercial refrigerator holding beverages had proper ambient air temperature of 37 degrees F instead of 48 degrees that packaged food was held in. CDI, PIC changed refrigerators they were holding bottled drinks to ensure TCS foods were able to maintain 41 degrees F and below.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing 0ppm quat. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non commercial “household use” Aroma rice cooker being used in facility. Observed degreaser connected to sanitizer line at 3 compartment sink .
4-501.11 Maintain equipment in good repair. Observed hood lights not turning on. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Observed no testing device for high temperature dish machines. Vr required.
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf - Observed degreaser connected to quat sanitizer line at 3 compartment sink and no quat sanitizer available on-site available. Chemicals kept off site. |
|
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 no food contact surfaces and interiors of refrigeration in need of cleaning. |