|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed 3 food employees wash hands and did not use paper towel barrier to turn off faucet.
CDI - EHS intervened and hands were washed properly. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf)
Observed hand sink in the dry storage/prep area with no paper towel present.
CDI - Paper towel placed at the hand sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
Observed sanitizer inside the 3 compartment sink below 200 PPM of QUAT sanitizer.
CDI - Sanitizer was drained and refilled with sanitizer at the proper strength.
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.
PIC stated that pans/baking sheets are cleaned once per week. Items should be cleaned once every 24 hours.
No point escalation, New staff, EHS educated PIC and staff on the frequency of changing sanitizer and the frequency of cleaning for baking equipment. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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 .
Observed chicken bites, chicken wings, provolone cheese and American cheese inside the prep unit above 41F.
CDI - Cheese were placed in the prep unit 1 hour prior to EHS arrival and were placed inside the WIC to rapidly cool.
Chicken bites and wings were voluntarily discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed mixed sanitizer spray bottles with no labels.
CDI - Bottles were labeled. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed floor drain slow draining and overflows when 3 compartment sink is drained causing spillage over floor in dish area.
Floor drain in need of repair. |
|
55
|
0
|
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 trash and debris on floors throughout the kitchen area. |