|
10
|
1
|
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 handwash sink across from the WIC. PIC stated the battery died in the dispenser and staff never use the handwash sink.
CDI - PIC placed roll of paper towels on top of the dispenser until battery can be changed. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed an insert container of cooked white rice in the WIC at a temperature of 46F after cooling overnight. Container was observed densely packed with rice, wrapped with tight fitting plastic wrap, and wrapped in tight fitting aluminum foil.
CDI - PIC voluntarily discarded.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed the facility using TPHC on the entire buffet area but upon arrival the TPHC log was not filled out with the time for when the product was removed from refrigeration/time of discard. REPEAT.
CDI - PIC stated they had set the buffet up for lunch (which is only open from 12-2pm) at approx 11:30am. All items time stamps for discard at 3:30pm. All items are discarded after lunch is over at 2pm and replaced before they open back up for dinner at 5pm. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a small canister of fire suppressant spray stored directly above a prep table used for food prep.
CDI - Canister moved so that it cannot contaminate food. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 - Observed an insert container of cooked white rice cooling in the WIC overnight at a temperature of 46F. Insert container was observed densely packed with rice, tightly wrapped in plastic wrap, and tightly wrapped in aluminum foil, all of which do not allow for adequate air flow to facilitate proper cooling. REPEAT.
CDI - PIC voluntarily discarded.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of various foods stored directly on the floor of the WIC and WIF. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer bucket at the dessert station to be testing at 0ppm quaternary ammonia at the time of the inspection.
CDI - Bucket emptied. Sanitizer hose at the dispenser was discovered not fully in the sanitizer bottle so no sanitizer was going through the line. The line was fixed and sanitizer bucket was refilled with properly concentrated sanitizer. Other sanitizer buckets were properly concentrated. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
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 the dipper well faucet to be on but only having a continuous drip coming out rather than a full stream of water. |