|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no soap available at the front handsink.
CDI: PIC provided soap bottle for the handsink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels available at the front handsink.
CDI: PIC had employee bring roll of paper towels for the handsink. |
|
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 large mixing bowl full of raw, marinated chicken chunks stored directly on top of multiple 5-gallon containers of RTE sauces, inside the WIC.
CDI: PIC moved mixing bowl of raw chicken to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed large mixing bowl of house-made crab rangoon filling temping above 41F, stored inside the WIC. PIC stated that they had it out recently to make more crab rangoons.
CDI: PIC moved crab rangoon filling into the WIF to rapidly cool down.
Observed top portion of fried tofu inside a pan in make table 2 temping above 41F, and the bottom portion temping at 41F.
CDI: EHS explained volume was surpassing the fill line, and PIC voluntarily discarded top portion of the pan.
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 . |
|
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)
Observed two bustubs full of fried sweet and sour chicken date-marked with a prep date of 11/14, stored inside the WIC.
CDI: PIC voluntarily discarded both bustubs since the 7-day window had surpassed.
Observed mixing bowl of crab rangoon filling missing date label, stored inside the WIC. PIC stated they made the filling yesterday.
CDI: PIC created date label for crab rangoon filling.
Observed four single-serve containers of cut napa cabbage missing date labels, stored inside the RIC. PIC stated these were also prepared yesterday.
CDI: PIC created date labels for cut napa cabbage.
REPEAT VIOLATION.
*Note: Although a repeat violation, facility has shown great deal of improvement in understanding and following the different date-marking rules. EHS reducing to half point deduction today.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed a stack of bustubs (used to hold fried foods) wet-stacked together, stored on clean dish rack.
CDI: Bustubs were separated to allow proper air drying. |