|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink 2 near WIC with sanitizer, instead if soap, loaded into dispenser. CDI- PIC refills dispenser with antibacterial soap. (-0) |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many knives in back knife box near prep sink with visible food debris. CDI- PIC removes knives for recleaning. (-0)
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
23
|
1.50
|
Proper date marking & disposition |
No |
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 Observed tomatoes in WIC without datemark. CDI- PIC labels tomatoes with prep date 04/29. Repeat. (-1.5)
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal containers at clean dish rack. (-.5) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed wooden platters with splintering and flaking of material on food contact surface. CDI- Food handlers scrub and sanitize platters to restore smoothness and cleanability. EHS recommends PIC monitor wood platters with regularity so they can be scrubbed, resurfaced, or discarded as needed. See comment. (-.5) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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. Observed build up of black residue inside top surface of large ice machine; no contact made with ice. EHS advises replacement of ice machine at earliest opportunity if it is stained and can longer be made clean to the sight and touch. (-.5) |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed significant litter outside dumper resulting in unsanitary conditions and strong odor from many yards away. EHS advises PIC to call out their refuse company to conduct maintenance, and bring the dumpster area into compliance. (-0) |
|
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 need for cleaning throughout facility. Floor, walls, and area's surrounding prep tables and cooking equipment in need of deep cleaning to remove buildup of dust and other accumulated debris. (-0) |