|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed 2 hand sinks with no accessible soap. Hand sink across from prep station only had a sanitizer dispenser and soap dispenser across from manager’s office was inoperable. CDI: Batteries were replaced in soap dispenser at hand sink across from manager’s office and a soap dispenser was installed at hand sink across from prep station. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed 0ppm chlorine sanitizer output at dish machine. VERIFICATION REQUIRED within 3 days to ensure chlorine sanitizer output from dish machine is between 50ppm and 150ppm. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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 American cheese being held on TPHC marked for a 5 hour time period until discard. Facility’s written procedures for cheese being held on TPHC state discard time is 4 hours. CDI: PIC changed time on time stamp to 4 hours. |
|
33
|
0.50
|
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 a large plastic container tightly wrapped in plastic wrap of sausage burritos cooling in WIC not drop in temp after 25 minutes. Also observed 3 plastic containers of American cheese covered in air tight lids cooling in WIC not drop in temp after 25 minutes. CDI: PIC uncovered containers of sausage and cheese and placed in WIF to rapidly cool to 41F or below. See temp chart. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tile damage at mop sink. Repair. REPEAT. |