|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed corner handsink at ice machine with sign stating no hot water was available at handsink. Employees properly washed hands at handsink adjacent to three compartment sink.
6-301.14 Post a handwash sign at each handsink. EHS observed male restroom handsink with no handwashing signage. CDI - EHS affixed handwashing sticker to paper towel dispenser and provided extra stickers to PIC. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup on interior plastic shield, seen using EHS hand mirror. Increase cleaning frequency and drain ice machine as needed to reach recessed portions of equipment during cleaning. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two (2) portions of TCS, non date mark exempt foods (sliced turkey, hot dogs) with no date marks. CDI - EHS confirmed date of opening for TCS foods (04/09) and affixed date marks to packages.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one (1) portion of ready to eat pulled pork in WIC with a date mark of 3/28. CDI - PIC voluntarily disposed of out date TCS foods.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed approximately six (6) raw salmon in intact ROP environment thawing in WIC. CDI- EHS discussed proper thawing procedures with PIC. EHS and PIC cut ventilation into ROP packages. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) unopened stack of pizza boxes in plastic wrap directly on floor of dry storage area. CDI - PIC elevated boxes to available storage. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed warewashing machine failing to properly sanitize (EHS and facility test kits displayed chlorine of 0 ppm.) PIC contacted warewashing machine repair personnel; facility utilized three compartment sink with sink and surface sanitizer as a means of sanitizing equipment. REPEAT
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rust on shelves of WIC and clean dish area.
Note: No escalation in point deduction due to some noted improvements and changes in conditions; non functioning prep unit was labeled as requiring repair and per previous inspection, fewer surfaces were requiring resurfacing or replacement. |