|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed sheet trays full of cooked food items (roasted squash, roasted sweet potatoes) prepped the previous day, left uncovered on the speedrack inside the WIC. Observed pan of duck bolognese left uncovered and stored inside the WIC.
Ensure all cooked food items are covered or wrapped once cooling process has completed.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed large cambros full of various RTE food items (chicken stock, pickled onions, apple cider, bolognese) stored below multiple bustubs full of unwashed produce, inside the WIC.
CDI: PIC corrected storage order immediately to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chemical dish machine unable to measure minimum of 50ppm after multiple cycles were run, and after PIC had primed the machine. PICs stated that their rep from SuperSource had been on-site for their routine check earlier this morning, and stated it was measuring above 50ppm of chlorine.
CDI: PIC contacted representative from SuperSource again to have them check on the dish machine; representative from SuperSource arrived on-site while EHS was still typing report, and rep was able to have dish machine running at proper concentrations of chlorine sanitizer.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed TCS food items used during lunch service held on TPHC, but not included in facility's TPHC written procedures for holding TCS food items for 4 hours. TPHC procedures were only notated for dinner service menu items.
CDI: PIC added lunch service TCS food items onto their TPHC form for compliance; EHS reminded PICs that any foods held on TPHC are required to be included in the written procedures.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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 damaged flip top door of make table 3.
Repair flip top door to ensure cold holding unit is maintaining all TCS food items at proper temps.
REPEAT VIOLATION. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.
Observed both unisex restrooms without covered waste bins. Both waste bins available are not fully covered.
Obtain waste bins with completely covered lids for the proper disposal of sanitary napkins. |