|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed portable vacuum being stored on hand sink to charge. Observed attachable brush to vacuum being stored in sink. CDI - PIC removed vacuum and attachments. (0) |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer used to cut onions soiled with food residue present on blades. Food employee stated dicer has not been used in a few days. Points escalated due to third offense. Produce department only has a few cutting boards, knives, and one dicer. CDI - PIC moved dicer to three comp sink to wash, rinse, sanitize. REPEAT. (3)
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
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous cut watermelon and cabbage stored on bottom shelving of open air grab and go cooler stored above 41F (see temp chart). Observed cut cantaloupe stacked two high on second shelf stored above 41F (see temp chart); only the cantaloupe stored on top of two stack observed over 41F. Observed fruit cocktail with cut watermelon on top shelf above 41F (see temp chart). PIC voluntarily discarded all cut melon above 41F since they have been stored in unit over night. EHS took ambient temperatures of each shelf and bottom cooler is holding at 41F. The top and middle shelf were observed with ambient temperature of 38F. PIC will place work order for unit to make sure bottom shelf can hold at lower temperature. VR will occur in 3 days to observe compliance. REPEAT. (3)
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 . |