|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at handsink by dish machine. -CDI- PIC provided paper towels at handsink. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed multiple dishes with visible food residue on the food-contact surface. Ensure all food residue is removed during the wash/rinse/sanitize process. -CDI- PIC moved dishes to be re-washed.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
-Observed raw chicken in prep unit cold drawer above 41F. Observed ambient temperature of unit at 48F. Observed no other TCS foods in prep cooler during inspection. -PIC placed raw chicken on temporary 4-hour TPHC, until cooler is repaired and properly cold holding at or below 41F. -Repair cooler. 3-day verification visit required-
-Observed portioned spring mix and romaine above 41F in salad cooler. -PIC stated cooler was turned off overnight and romaine/spring mix was just portioned this morning. -CDI- During inspection, EHS observed ambient temperature of cooler dropping. -PIC placed half the portioned bags of romaine/spring lettuce in the WIC for rapid cooling, and placed the other half on 4-hour TPHC. Going forward, PIC stated cooler will be turned on hours in advance of service, and romaine/spring mix will be portioned the night before and allowed ample time to cool to 41F prior to placing in salad cooler.-
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 |
3-501.18 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 corn held past its 7-day time frame (prep date of 5/11). -CDI- PIC voluntarily discarded the corn.
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 . |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying. -Observed wet stacking among multiple dishes. Ensure dishes are properly air dried prior to stacking. -REPEAT- |