|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed both kitchen handwash sinks to not be provided with paper towels.
CDI - PIC provided a stack of napkins at each handwash sink. PIC stated they are currently out of stock on paper towels and that they are arriving on their delivery today. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a bag of raw chicken breast stored on a shelf in the WIC directly above insert containers of RTE pepperoni and sausage.
- Observed an insert container of raw sliced beef stored on a shelf directly above a container of ice cream and fully cooked gyro meat in the cookline RIF.
CDI - PIC rearranged storage order in RIF. Raw chicken breast was used immediately.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed a tray containing pre-portioned bags of cooked spaghetti in the WIC without a date mark.
CDI - PIC date marked tray.
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 . |
|
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 a spray canister of “Glade” air freshener stored on the back kitchen prep table directly next to canned tomatoes and the clean knives.
CDI - Air freshener container moved to dry storage with other chemicals. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed a sanitizer solution testing at 0ppm of quateranry ammonia in the wiping cloth bucket set up for the cookline. REPEAT.
CDI - PIC changed sanitizer solution and restested at 150-200ppm. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of plastic and metal insert containers to be wet nested on the storage racks adjacent the WIC. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 base of the cookline RIF to have an accumulation of food debris/grime.
- Observed the exterior surfaces of the cookline conveyor oven to have a build up of grease and food debris. REPEAT.
- Observed water pooling up in front of one of the racks in the WIC, directly beneath the compressor. No active leak was observed. |