|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap present at back hand sink near dish area. CDI- PIC replaced the soap. -0- |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine actively being used with 0ppm of sanitizer present. PIC contacted ecolab to service the dish machine. Facility is to use 3-compartment sink to sanitize dishes. 3-day VR.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few plates/bowls with visible food debris present. CDI- Items were taken to dish area to be w/r/s. -3- **REPEAT**
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
23
|
0
|
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 Observed shredded cheese and tomato sauce in a prep unit with no date. Observed slaw in the WIC with a prep date of 12/29. Observed crema with a date mark of 1/1-1/8, meaning the item is date marked for 8 days. CDI- PIC labeled the shredded cheese a tomato sauce as employee onsite was able to verify items were prepped the day prior. Slaw was voluntarily discarded and crema date mark was corrected. -0-
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 several squeeze bottles and spices on the line without labels. -1- **REPEAT** |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
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 that walk in cooler floor is not smooth and easily cleanable. The floor in the walk in is lifting and resulting in food debris build-up. Observed rusting shelves in lowboy units on the line. -0- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 visible residue present on exterior of equipment, heavy debris present in the walk in cooler floor. **REPEAT** |