|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed empty soap dispenser in restroom.
CDI- PIC provides soap. (-0) |
|
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
Observed portioned bags of bean sprouts without date mark.
CDI- EHS reviews proper date marking with PIC. PIC labels bean sprouts. (-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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REAPEAT.
4-501.11 Maintain equipment in good repair.
Observed broken ice machine in back dry storage area. Remove unused ice machine from premises.
Also observed torn and stained platforms at both cellophane wrapping stations. Replace damaged platforms covering at earliest opportunity. (-1)
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed two cutting boards with severe scoring in back prep area. Replace worn boards at earliest opportunity. |
|
49
|
0
|
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 build up of food debris inside perimeter display cases and coolers. Increased cleaning frequency is advised. (-0) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 food spill on WIC floors and dust build up at back hand sink and soap dispenser. Increased cleaning frequency is advised. (-0.5) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
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 many employee belongings at back prep table near cellophane wrapping equipment. Provide a segregated area for employee belongings. (-0) |