|
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 speed rack blocking handsink.
CDI - Speed rack was relocated. |
|
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 ham and Roast beef in the deli retail case above 41F.
CDI - Items were placed inside the WIC for rapid cooling.
Observed Hotwings stored in the cold island unit above 41F.
CDI - All items were voluntarily discarded.
Observed Chicken tenders at cold Island #2 above 41F.
CDI - Voluntarily discarded.
REPEAT. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed ROP salmon at the sushi prep thawing inside the ROP packaging inside the RIC.
CDI - Small opening were made in the salmon packaging.
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf.
Observed shrimp thawing in stagnant water on prep sink.
Observed chicken thawing in ambient air at the prep sink.
CDI - Items moved to cooler until ready to prep. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 containers of oil and salt with no label.
CDI - Items were labeled. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed dishes stacked wet.
CDI - Pans were placed in 3 compartment sink to be w/r/s again. |
|
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 dark build-up and discoloration on floors inside the WIF. Floors in need of maintenance. |