|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign by numerous hand sinks in facility. CDI - EHS provided PIC with handwashing signs. (0) |
|
16
|
1.50
|
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 deli slicer stored as clean with visible food residue around inside of blade. CDI - PIC instructed food employee to disassemble deli slicer and wash rinse and sanitize. (1.5)
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 . |
|
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 grilled broccoli on sheet pan in back kitchen. PIC stated this broccoli is cooked, cooled, then pulled out to be held on time. Broccoli was labeled but with no start/end time. PIC stated label machine is not working and will review process with staff so that the labels are written correctly moving forward. EHS observed numerous labels that stated “prep line” with time stamps dictating items held on time. EHS advised to be more specific when using labels for TPHC to notate which items are specifically held on time. EHS will send new copy of TPHC form to PIC to be updated as well; some items have been removed from menu. CDI - PIC removed label and placed corrected label by broccoli with start/end time. (1.5) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed container of dry rice in dry storage with no lid. CDI - PIC placed lid over rice.
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed sensor to ice machine hanging over ice from where it was originally mounted. Screw was hanging loose from frame with nothing to hold it in place. EHS advised to removed screw so that it does not fall into the ice. CDI- PIC removed screw from hanging sensor. (0) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed numerous in use utensils stored in water below 135F (see temp chart). EHS observed two containers on steam well temping over 135F but with an accumulation of food debris. CDI - PIC removed utensils from water. (0) |