|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the battery at the wait station handwash sink to be dead, not allowing for soap to be dispensed.
CDI - Soap dispenser left open temporarily to allow for access to the soap as the bag inside was full. Cintas scheduled to come tomorrow to replace the battery.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels provided at the handwash sink adjacent the prep area in the kitchen.
CDI - PIC refilled paper towel dispenser. |
|
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 2 plastic insert containers of opened bags of black beans that were not provided with a date mark. Cookline employees stated that they would typically open an entire bag, reheat the whole bag, and then discard leftovers if they have any but at the end of the night if they have to open a new bag they will only heat up small amounts of it to reduce waste. EHS held conversations with employee and PIC that once the seal is broken on the bags and the product is to be used over multiple days they must date mark the items. REPEAT.
CDI - Cookline employee date marked both containers of black beans.
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 . |
|
28
|
0
|
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 a chemical spray bottle of sanitizer that was not labeled as to its contents.
CDI - PIC labeled bottle. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
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 cases of single service cups and to go boxes to be stored directly on the floor of the dry storage area. |
|
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 the interiors of the cookline lowboy to have accumulations of food debris. REPEAT.
- Observed the exterior surfaces of the cookline hotbox, the fan at the cookline, and the speed rack used to hold portioned bags of chips to have accumulations of grime/dust/debris. REPEAT.
*Overall improvements noted but some areas that still need additional attention* |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the walls behind the 3 compartment sink and the pre rinse sink at the dishwasher to have accumulations of black grime. |