|
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 drink dumped in hand sink. CDI process stopped.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs. CDI signs provided. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed oat milk and half and half at front drink station area above 41F. CDI items dumped and facility will implement TPHC for milks.
Observed portioned cups of cream cheese sitting on ledge at prep top holding at 42-46F. CDI products discarded. Observed lox box salmon that was at front display case at 50F. CDI item moved to walk in to cool.
Observed veggie broth that was used this morning sitting on back bagel shelf at 68F from this morning. CDI item discarded.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed whole milk, half and half, skim milk, pizza sauce, pumpkin puree, mozzarella cheese, ricotta cheese, and pepperoni not dated with prep date. CDI items dated or discarded.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 plastic container of cream cheese in walk in cooler that was covered and stacked while cooling. CDI items uncovered separated and placed in ice bath to accelerate cooing process.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wet cloth used for coffee area that was stored on countertop. CDI provided sanitizer bucket.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket at 50ppm. Observed facility using hot water instead of warm water to make sanitizer solution. CDI product dump and refilled to 200ppm. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks and speakers stored with utensils and food in back wash and prep area. CDI items relocated. |