|
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.
Observed PIC fill up a sanitizer bucket with chlorine and water, obtaining water straight from a handsink.
CDI: EHS reminded PIC to utilize handsinks only for handwashing. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed all TCS food items (fried chicken, crab rangoon, cut cabbage, lomein noodles, cooked beef, bbq pork, fried tofu, boiled shrimp, hard-boiled eggs, re-hydrated rice noodles, pooled eggs) stored inside both make tables that bore no date labels. Food employee stated all above mentioned food items were prepared yesterday, but they had not gotten a chance to add the date labels this morning.
CDI: Food employee created date labels for all above mentioned TCS food items.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed one unlabeled spray bottle stored at the 3-compartment sink. PIC stated the pink liquid inside the spray bottle is grill cleaner.
CDI: PIC created label for spray bottle. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed pans of seasonings and sauces stored on the rolling cart at the make line not labeled.
Ensure all working containers of food are labeled for easy identification. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed soiled gaskets in cold holding units throughout facility. Observed soiled interior surfaces of make tables and standing reach-in cooler.
Increase cleaning frequency. |