|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
** Observed a cook is cooking sandwiches between RTE food and raw burgers on the grill top. Not observed hand washing after handling raw burgers. CDI- PIC corrected the process and issue has been addressed properly at the time of inspection. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
** Observed no soap available at hand sink in memory care kitchenette, no paper towels available at the bar sink. CDI- Ensure to provide all hand washing supplies at all hand sinks at anytime. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.
** Observed all three dishwasher machines (main kitchen, memory care, and AL) are not working as high temp machine nor chemical. All machines shall be working properly and if it is chemical machine, test strips for chemicals shall be available as well. VERIFICATION NEEDED within 3 days (10/1/26)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
** Observed girl chicken in water holding temperature at 125F at the grill station. Items just finished cooking and putting in water to keep moist. CDI- PIC reheat the items to above 165F and keep warm.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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
** Observed TCS food items (ham, turkey, slice tomatoes, etc..) at flip top holding temperature above required for food safety. CDI- PIC stated items was refilled right before opening for lunch today. The flip top lid had to stay open because it is a busy time. EHS suggests TPHC procedures and allow for food to be used until the end of serving. Ensure to TCS food always kept cold at 41F or below at anytime.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
** Observed food items date marking for total of 8 days (9/24- 10/1). CDI- EHS and PIC discussed in detail proper date marking 7 days total from first day that items was prepared or made. Correct date marking should be (9/24- 9/30). The machine had been corrected to reflect 7 days total.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
** Observed faucet is not working, not providing running water at hand sink in dishwasher room AL. Plumbing shall be addressed and made available running for hand washing. |