|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing a wiping cloth in the front handwashing sink. CDI EHS educated employee and the sink was washed and sanitized. REPEAT |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed the final rinse of the dish machine only reaching 156F after running at least 5 times. PIOC contacted maintenance and he will service machine tomorrow morning. Facility will use disposable containers until the machine is repaired. VR needed 2-8-25
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a pan of raw shrimp sitting on ice at 46F. EHS educated PIC on using a smaller pan submerged in ice completely surrounding pan. PIC stated that the shrimp was taken out of the WIC an hour ago. CDI PIC put the raw shrimp into a smaller pan and surrounded it with ice to lower the temperature.
Also observed salad, tartar sauce, and coleslaw in the front reach in cooler above 41F. PIC stated that these TCS foods were prepared an hour ago. The ambient air of the reach in is 48F. CDI PIC put all the TCS foods in the WIC to cool back down. REPEAT
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gaps at the bottom of the back door. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed front reach in cooler not holding tcs foods at 41F or below. The digital thermometer on the unit is reading 47F and the EHS calibrated thermometer is indicating an ambient air temperature of 48F. The facility has multiple other cold holding units they will use until this reach in cooler has been repaired. REPEAT |
|
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 employee cup, 2 bags, and keys on prep table with clean dishes. CDI PIC moved all employee items. |