|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed the hand sink near the 3 comp sink filled with scouring sponges and blocked by brooms and a mop. CDI-PIC moved all items so the hand sink is now accessible. |
|
11
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11(A) Use food from approved sources only.-P Observed ROP jerk chicken stored in the WIC. PIC stated this chicken was from a collaboration with an establishment in Rock Hill, SC. EHS reviewed establishment’s last inspection and it indicated the establishment does not have a variance or HACCP plan. CDI-PIC voluntarily discarded jerk chicken. |
|
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 is not been labeled, or if the label is incorrect. -P 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 . Observed ROP jerk chicken prepared on 4/19 and roasted garlic from 3/25 in WIC. CDI-PIC voluntarily discarded TCS foods held past 7 days.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed pesto, ricotta, pimento cheese, spinach dip and cooked duck without date marks. PIC stated these items had been prepped on Friday and added correct date marks. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked corn cooling in a tightly covered container at room temperature. CDI-Corn was uncovered and moved to the WIC to quickly cool. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leaking hand wash sink near 3 comp sink. |