|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed one of the hand sink without paper towel. CDI- Paper towels provided at the time of inspection.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a food employee used a hand sink to rinse a squeeze bottle of ranch dressing next the 3 compartment sinks. Observed ice was dumped into a hand sink next to WIC. CDI- EHS and PIC discussed the purpose on hand sink is only for hand washing purposes. PIC will ensure to educate all staff. -1 pts- |
|
15
|
0
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed a cover container of hotdogs sitting on top of cover containers of raw chicken and raw beef at the bottom cooler at the cook line. CDI- PIC rearranged the correct order of storage. No points deduction -0 pts- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed dried food residues on food thermometer. Ensure to clean and sanitize before storing. CDI- Cleaned and sanitized at the time of inspection. -0 pts- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed items (cut tomatoes, chicken and tuna salad, ham, cut lettuce) sitting on ice to keep cold- temperature measured above 41F. CDI- PIC volunteers to discard all items at the time of inspection. PIC will come up with a better way to keep all TCS food cold at 41F or below at all time. -1.5 pts- |
|
23
|
0
|
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 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. Observed a small chub of ham in WIC without date marking. PIC stated it was open yesterday. CDI- PIC put a correct date marking on it. Date marking discussed with PIC. Date marking will be stamped at the beginning of prepping process to avoid the time overlaps. -0 pts- |