|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. - Observed an employee eating their lunch directly on top of the cookline cutting board upon EHS entry to the kitchen.
CDI - Employee immediately moved before the EHS could correct the action. Conversations with PIC about where employees can vs cannot eat their lunches. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels provided at the dishwashing area with the paper towel dispenser being empty.
CDI - PIC refilled dispenser. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 containers of cheddar cheese cubes used for the cheese corn in the WIC to be at temperatures of 45-47F. PIC stated one of the containers was out approx. 1 hour earlier to prepare the smaller dishes of the cheese corn but the other container had been in the WIC since yesterday.
CDI - Container of cheese that had been used today was moved to the WIF and observed at 39F 30 mins later. Container that had not been used today was voluntarily discarded.
- Observed a container of corn to be at a temperature of 50F in the 2 door RIC at the cookline. Cookline employees stated having it out to make the cheese corn 1 hour earlier.
CDI - Moved to RIF and observed at 40F within 40 mins.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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) - Observed a container of hard boiled eggs to be stored in the cookline opentop without a date mark of any kind. Cookline employees stated it was from a larger bulk batch that was observed properly date marked 8/19 in the 2 door RIC. REPEAT.
CDI - Working container date marked to match bulk supply.
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 . |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed soiled wiping cloths to be stored directly on top of cookline cutting boards. REPEAT. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. - Observed a dipper well in use with the dipper well faucet having a continuous drip coming out rather than a full stream of water. REPEAT.
CID - Dipper well water turned up so that a full stream of water is coming out. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed the racks in the WIC to have large accumulations of rust. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employees reusable water bottle stored directly on the cookline cutting board and was a separate situation from the employee eating their lunch on the cookline cutting boards.
CDI - Employee water bottle moved. |