|
10
|
1
|
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 a bottle of honey stored in the front handsink. PIC stated it was overflowing and placed it there.
CDI: PIC removed the bottle from the handsink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at the front handsink.
CDI: PIC provided paper towels for this handsink.
Ensure all handsinks are stocked so that employees are able to properly wash their hands. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed a container of washed/prepped zucchini and two bags of RTE shredded lettuce, stored below a case of unwashed apples and unwashed tomatoes inside the WIC.
Ensure all food employees maintain correct storage order to prevent contamination.
CDI: Storage order was corrected.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
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 triangle blade of the can opener, soiled with food debris.
CDI: Can opener was removed and taken to the 3-compartment sink to be washed/rinsed/sanitized.
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed fried onion strings hot holding underneath a heat lamp below 135F (see temp chart). PIC stated they fried these as soon as they opened for lunch service, at 11:00AM (less than 2 hours prior to EHS's observation).
CDI: Fried onion strings were reheated to above 165F in the deep fryer and placed back under the heat lamp.
REPEAT VIOLATION.
*EHS advised PIC keeping fried onion strings under TPHC, and will send TPHC form to PIC if they choose to go forward with TPHC procedures for fried onion strings.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed multiple TCS food items throughout the facility in multiple cold holding units out of compliance for date-marking: container of cooked peppers date-marked 7/08 (cooler drawers), container of pre-cooked brisket date-marked 7/03 (cooler drawers), container of deli ham date-marked 7/07 (make table 2), container of deli turkey date-marked 7/08 (make table 2), container of house-made coleslaw date-marked 7/08 (lowboy), container of deli ham date-marked 7/07 (WIC), container of garbanzo beans date-marked 6/19 (WIC), container of Beyond steak date-marked 7/02 (cooler drawers).
PIC stated that the cooked peppers were cooked on 7/10, and 7/08 is the date the peppers were cut; EHS observed large lexan stored inside WIC was date-marked correctly with the date the peppers were cooked (7/10). PIC stated the pre-cooked brisket (which comes in frozen) was taken out to thaw yesterday, and employee must have written the date of delivery, which was 7/03. PIC stated they slice their own deli meats and do not freeze them once sliced. PIC stated the Beyond steak was taken out to thaw today, and 7/02 was the date it was delivered.
CDI: PIC educated food employee on date-marking and new date labels were created for cooked peppers stored in the cooler drawers, new label was created for the pre-cooked brisket to indicate correct thaw date of 7/14, deli ham and deli turkey stored in make table 2 were voluntarily discarded by PIC since the 7-day window had surpassed, PIC also voluntarily discarded housemade coleslaw since 7-day window had surpassed, container of deli ham and container of garbanzo beans both found inside the WIC were voluntarily discarded by PIC since 7-day window had surpassed, and a new date label was created for the container of Beyond steak to indicate the correct thaw date of today's date 7/15.
REPEAT VIOLATION.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed one sanitizer bucket full of QUAT sanitizer, stored on the bottom shelf of the back prep table reading 50ppm. PIC stated they change these sanitizer buckets throughout the day.
*Note: All other sanitizer buckets were reading proper concentration.
Ensure all sanitizer buckets are refreshed frequently, as the manufacturer's label states that QUAT sanitizer needs to be between 150ppm-400ppm to be deemed effective. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed a couple stacks of single-serve boats stored right-side up on top of the prep table, out of it's protective packaging. Observed single-serve sandwich boxes stored right-side up, on the bottom shelf of the same prep table, out of it's protective packaging.
Keep all single-serve articles stored inverted when out of it's original packaging, to prevent contamination. |