|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. EHS observed hand washing sign missing by hand sink adjacent to dish machine. EHS provided hand washing sign to PIC. CDI - PIC posted new hand washing sign. (0) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed a container of chicken bone, chicken broth, and two containers of cabbage in WIC without date marks. PIC stated cabbage was cut yesterday when the produce truck arrived. PIC stated chicken bones and broth was prepared on Tuesday. PIC stated dates should have been placed on the containers when the item was finished. CDI - PIC applied correct date marks to all items. (1.5)
** Facility documents date markings for items held in make unit on white board next to make unit. Facility is only writing one date even if multiple pans of that item is stored in unit. EHS advised to document a date for each item held in unit to ensure all items are properly documented and monitored.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. EHS observed back door propped open in dry storage area. This door leads to outside and facility does not have appropriate air current or barrier for pests when door is open. EHS advised to keep door closed at all times. CDI - PIC closed door. REPEAT. (1) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed a few pans stacked on each other clean but still wet on interior portion of container. CDI - PIC intervened and staggered pans to allow for adequate air drying. ***EHS will not escalate points due to improvement. REPEAT. (0.5) |
|
49
|
0.50
|
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. EHS observed food debris build up on shelving above make unit. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT. (0.5) |
|
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. EHS observed air vent in WIC soiled with dust and black residue. EHS advised to increase cleaning frequency to avoid accumulation of residue and debris. (0) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee food in 2-door RI freezer not in designated area or labeled as employee food. EHS observed employee belongings stored above prep tables and commingled with dry goods. EHS advised to designate specific areas that are labeled for the storage of employee belongings. (0) |