|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P EHS observed employee wash hands then turn off faucet with bare hands. EHS educated employee on proper handwash. CDI employee rewashed hands. -2 Points
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
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. EHS observed chair in front of hand sink. CDI PIC removed chair. -0 Points |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed garlic sauce and pink sauce in reach in cooler behind cash register cold holding above 41F. PIC states that employees have been going in and out of reach in frequently. CDI sauces were placed in freezer to cool quickly to 41F. -1.5 Points Repeat
EHS observed multiple TCS foods in flip top cooler at 50F. EHS noticed that flip top cooler is not functioning properly. All foods in flip top were voluntarily discarded by PIC. EHS will follow up to ensure flip top cooler has been repaired. EHS advised PIC not to use cooler until fixed.
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 . |
|
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 EHS observed sliced ham and milk in WIC with no date label. PIC states that ham was cut last night and milk was opened two days ago. CDI PIC date labeled milk and ham. -1.5 Points
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed a spray bottle with written label. CDI PIC correctly labeled spray bottle. -1 Point |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . EHS observed no working thermometer in establishment. 10 day VR will be conducted. -.5 Points |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed broken handle on reach in cooler, broken light bulb inside WIC and flip top cooler not working properly. PIC states that work order has been submitted for flip top cooler. -.5 Points Repeat |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. EHS observed dim lighting due to broken light bulb in WIC. -.5 Points |