|
10
|
1
|
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 a food utensil being stored in handwash sink. CDI- PIC removed item from sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no hand drying alternatives at handwash sink in men's restroom. CDI- PIC had paper towels put in restroom. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed a crate of produce containing fruits and vegetables spoiled and with mold on rack in WIC. CDI- PIC discarded items. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 all items in flip top without a date. Observed house spicy sauce without date. Observed container of potato salad without date in WIC. PIC stated that the items without dates were prepared on 1/8. CDI- PIC had correct dates and labels added to items. *REPEAT*
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 . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips for chlorine solution used in sanitizing compartment of 3-comp sink. VERIFICATION REQUIRED. |
|
50
|
0
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.12 Provide water under pressure to all fixtures.-Pf. Observed hot water trickling out of handwash sink next to WIC. |