|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee cutting strawberries with bare hands on (wash) drain board of 3-comp-sink. CDI - EHS instructed employee to only use prep sink and to use gloves when preparing ready to eat foods.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed three hand washing sink with no hand washing signage.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two hand washing sinks with no paper towels or dispensers near 3-comp-sink and prep sink for proteins. CDI - PIC was able to obtain rolls of paper towels for each sink and will installed paper towel dispensers.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cleaning sponges inside hand washing sink near prep sink. CDI -PIC discarded sponges. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a couple of open bags of uncooked bread chicken stored over open bags of cooked chicken tenders and wings, and open bags of cherry turnover pasteries and pita bread. CDI - PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 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 in deli display case sliced German bologna with discard date of 07-04 and sliced oven baked ham with discard date of 07-06. CDI - PIC voluntarily discarded both items.
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 . |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed WIF with wall thermometer not functioning and no thermometer inside WIF. PIC will obtain secondary thermometer for inside WIF. Ambient air inside WIF was observed at 14F. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quaternary sanitizer test strips during inspection. CDI - PIC was able to obtain quaternary sanitizer test strips. |