|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed 1 handsink with no handwash sign located at prep station. EHS provided handwash sign to post at sink. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shell stock tags not in chronological order as well as many tags bearing no dates for last use. 10 DAY VR REQUIRED to ensure chronological tags with last date of use. -1- |
|
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 pieces of equipment for pasta making to be dirty to sight and touch. PIC indicated they had not been used day of inspection and should have been cleaned. CDI - PIC re-located items to dish to be w/r/s and cleaned equipment accordingly.
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 |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed inconsistent date marking throughout facility. Items: pizza sauce, roasted bell peppers, cooked Soppressata, cooked potatoes, and crema were all missing date marks. PIC indicated that many of these items were all held longer than 24hrs. CDI - PIC voluntarily disposed of affected items that could not be verified. Pizza sauce make date was verified from batch in WIC and PIC placed date marks accordingly. Ensure and train all staff on following a consistent date marking system daily.
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) Observed 2 pans of cooked mushrooms (8/3) being held past 7 day window. CDI - PIC voluntarily discarded mushrooms.
-1.5- |