|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Large object in hand sink beside dish machine. Do not store items in hand washing sinks. CDI - PIC removed object. 0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer had visible meat residue behind the blade. PIC stated it was not used today. CDI - PIC instructed to breakdown slicer and wash, rinse and sanitize it. Kept at half credit because all other food contact equipment and utensils were clean. REPEAT
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 . |
|
17
|
0
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
Yes |
No
|
No |
3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Several cartons of unwashed berries had visible white mold growth on them in walk-in cooler. CDI - Employee discarded berries with mold growth. 0 pts. |
|
18
|
3
|
Proper cooking time & temperatures |
Yes |
Yes
|
No |
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P PIC could not find non-continuous cooking procedure and employee was observed cooking salmon with internal temperature of 80F. CDI - PIC filled out new non continuous cooking procedure with EHS, logged the par-cooked salmon in the cooling log, and labeled it “par-cooked”. REPEAT |
|
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) Chub of ham was not labeled with prep date in walk-in cooler. Package of diced ham had 5-4 as prep date in walk-in cooler. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed prep date on chub of ham and discarded the diced ham. Improvement from last inspection so reduced to half credit. REPEAT
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 . |