|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed hand sinks that were noticeably soiled with food debris/residue in the basins. Do not use hand sinks for any other purposes other than hand washing. (1 pt) |
|
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 shell eggs being stored above tubs of yogurt. -CDI- PIC relocated the raw shell eggs to the bottom shelf. (0 pts)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed TCS food items that were being held below 135F. -CDI- PIC decided to add those items to the TPHC list and will start using proper TPHC procedures. REPEAT*** (1.5 pts)
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 . |
|
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 TCS food items throughout the facility holding above 41F while said to be cold holding. The units had ambient temperatures recorded at 38-40F. EHS noticed that the doors for the units were opened for prolonged periods of time likely raising the temperature of the items inside. -CDI- EHS coached PIC on keeping the doors closed as much as possible in order to maintain TCS food products at 41F and below. PIC closed the doors to allow the items to cool. (1.5 pts)
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed soiled cloths being stored throughout the facility on surfaces such as shelves and prep top units. Hold soiled cloths in a properly concentrated sanitizer solution. (0 pts) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed base tiles coming off of the wall or completely missing throughout the facility. Repair necessary tiles on FRP walling. (0.5 pts) |