|
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 - Used wiping cloth stored in basin of handsink. *CDI - PIC removed item. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Milk and Half and Half above 41F in single door lowboy. Lowboy unit with an ambient temperature of 45F. *CDI - PIC removed all items from within unit and placed them into WIC.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf-
*Observed - Cut Grilled Chicken without time label to indicate when placed on TPHC. *CDI - PIC voluntarily discarded item.
*Observed - New container of Chicken Salad held on TPHC date marked 3/19. PIC stated item was from today just incorrectly dated by employee. *CDI - PIC voluntarily discarded item. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Unlabeled Spray Bottle of toxic chemical making it unable to properly identify substance within. *CDI - PIC voluntarily discarded item. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Sliced Provolone, Sliced Tomatoes, Shredded Chicken and Steak cooling from prep in WIC with little to no change in temperature after 40min, see temp chart for details. WIC floors were being cleaned with door propped open upon EHS arrival possibly causing slow change in temperatures. *CDI - PIC unstacked containers and removed suran wrap to ensure improved cooling rates.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - Multiple squeeze bottles of sauces and dressings without labels. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
*REPEAT* 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Wet stacking of multiple small plastic containers stored clean on clean dish rack. *CDI - Dish washer pyramid stacked items to allow for proper air drying. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. *Observed - Dairy Lowboy unable to maintain proper cold holding temperatures. PIC placed work order to get unit serviced |