|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed one (1) closed water bottle stored above clean prep table space in kitchen. PIC rotated drink bottle to labeled WIC space, above ranch container. CDI - EHS advised PIC to store employee food and drinks on lower storage of WIC shelves, to prevent potential contamination. Bin was lowered to available shelving. |
|
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 one (1) container of coleslaw in prep top at approximately 44F upon initial observation. Per conversation with PIC, prep top had been open for a brief period during lunch rush, CDI - Coleslaw was observed cooling to proper temperatures shortly after closing prep top lid.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed five (5) soap dispenser refills stored above sealed single service article boxes (napkins) at dry storage. CDI - PIC rotated soap to lower level storage to prevent potential contamination. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer in bucket at levels < 150ppm. CDI: bucket dumped and refilled to proper concentration. REPEAT.
Note: No escalation in point deduction; Per conversation with PIC, sanitizer checks and changes are now scheduled approximately every 3 to 4 hours within facility. PIC directed available employee to refill buckets with sanitizer from 3 compartment sink. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately three (3) recently sanitized bins at drying rack wet nesting. CDI - EHS separated bins to allow for air drying.
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee manually drying recently sanitized container lid with clean wiping cloth. CDI - PIC addressed and corrected employee. Lid was placed back into sanitizer for corrective sanitizing. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
General Comment: 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed deep freezer inside vendor space that will be utilized for storage of fries in the future. Could not verify from label or manual that deep freezer was ANSI/NSF certified or equivalent. REPEAT.
Note: No escalation in point deduction; freezer was observed as being in good condition and functional, with smooth and easily cleanable interior. Per conversation with PIC, freezer is a new piece of equipment, used to replace older freezer. EHS advises facility retrieve verification (manual, documentation, etc.) that establishes. that deep freezer is ANSI/NSF certified or equivalent. Otherwise, facility is advised to replace freezer with verifiably certified equipment. |