|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed open employee beverage stored on prep table with active preparation.
CDI - Lid was added to cup and cup was removed from the prep table. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed food employee wash hands and did not use paper towel barrier to prevent re-contaminating hands when turning off faucet.
CDI - EHS intervened and employee washed hands properly. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chlorine sanitizer at 0 PPM at the dish machine.
3 day verification visit required.
Facility will utilize 3-compartment sink for the remainder of the day.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
PIC stated that macaroni & cheese, yams placed in unit for reheating at 4 PM. Observed Mac & Cheese and yams at 88F & 115F at 6:27 PM.
CDI - Items voluntarily discarded.
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P
Observed commercially prepared green beans reheating at 122F, Green beans began reheating at 4 PM. Observed at 122F at 6:27 PM.
CDI - Voluntary discard. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P
Observed rodent poison for residential use stored inside the facility.
CDI - Rodent poison removed from the facility. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed utensils stored in water below 135F. (122F) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 interior surface of the dish machine with large amount of build-up. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed large portions of tile missing in front of the 3 compartment sink/ hand sink. |