|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed large boxes of potatoes and onions stored in front of the handsink by the 3-compartment sink. -CDI- PIC moved items to make handsink accessible. |
|
15
|
0
|
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 raw fish stored directly above ready-to-eat foods in the WIC. -CDI- PIC corrected storage order.
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 |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observed 0ppm chlorine sanitizer solution being used during active sanitizing at 3-compartment sink. -CDI- PIC re-made sanitizer solution to 150ppm chlorine to properly sanitize.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 cut cabbage stored at room temperature on prep table, above 41F. -CDI- PIC stated cabbage was prepped less than 4 hours ago, so PIC moved cabbage to RIC for rapid cooling.
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 all TCS foods in prep unit without a date mark (bean sprouts, cut cabbage, tofu, cooked general tso chicken, bamboo shoots). PIC stated foods are stored in prep unit overnight. -CDI- PIC verified when all items were prepped/cooked by referencing large batches in RIC/WIC and properly added date marks to all items. -REPEAT-
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 . |
|
43
|
1
|
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 spoons used for the rice being stored in water that was 75F. -CDI- Employee dumped the water and placed the spoons in a new container, without water. -REPEAT- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 buildup of food residue along interior and exterior doors/handles of prep unit lowboy. Increase frequency of cleaning. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. -Observed leaking 3 compartment sink at the base of the faucet and handles. Repair.
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P -Observed no air gap between plumbing pipe at 3-compartment sink and flood level rim. Observed buildup of food residue in drain strainer, preventing wastewater from draining. Observed water supply pipe submerged in wastewater. -CDI- PIC removed/cleaned strainer, allowing water to drain. EHS observed proper air gap after removing strainer. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone stored above/among customer food in dry storage. |