|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (B) Wash hands after using the toilet room. - P - Observed employee exit restroom and don gloves without washing hands. - CDI - Education provided. Employee washed hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed raw shell eggs stored above Queso and garlic. - CDI - PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
*Note: Points reduced to half due to previous repeat violation being corrected. |
|
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 large plastic container of raw pork sitting on shelving at ambient temperatures in back near 3 compartment sink. Per PIC, pork had been there for about an hour and was going to be cooked. - CDI - PIC moved pork to refrigeration to cool.
Observed various TCS items holding above 41F in walk-in cooler (see temperature chart). Ambient temperatures of WIC varied from 43-50F. Ambient temperature of display case was 49-50F. - CDI - PIC moved items from WIC and display case to other refrigeration units or voluntarily discarded items. - Immediate suspension issued until both WIC and display case can be repaired. Follow up visit to be made.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - REPEAT - Observed unlabeled spray bottle of degreaser. - CDI - PIC labeled spray bottle. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed various containers of spices lacking common name. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. - Pf - REPEAT - Observed facility using pots that are too large for 3 compartment sink. EHS discussed writing an SOP with PIC for how to properly wash, rinse, and sanitize cooking equipment that is too large for the 3 compare to sink. - VR - Verification required within 10 days to ensure SOP has been written and implemented properly. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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. - REPEAT - Observed shelving in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed broken floor tiles, broken tiles along rim of mop sink, and damage to the back door. Repair all damaged areas.
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 water and food residue buildup on the floor of the walk-in cooler. Clean and increase cleaning frequency to maintain clean. |