|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
6-301.14 Post a handwash sign at each handsink. Observed the 4 bathrooms present in the facility with no handwashing signs present. PIC stated that employees use these restrooms and EHS observed a food employee exit one of these restrooms. Ensure that all bathrooms and their handsinks have posted hand wash signs present. EHS provided the facility with 3 handwash signs, facility still requires 1 more.
REPEAT |
|
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- EHS observed the hot cabinet filled with hot holding empanadas at the front of the facility. The empanadas were recorded below 135F ranging from 115F-121F. Ensure that all TCS food is maintained at 135F and above. PIC noticed that the hot cabinet was not turned up high enough and adjusted the temperature setting. -CDI- All hot holding foods below 135F were voluntarily 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 |
3-501.18 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 individually packaged (small cups) of sauces, harissa, chimichurri, and tomatillos dated for today. EHS asked when the cups were prepped, the food employee stated this morning, the EHS then asked if the smaller cups of the sauces were poured from larger containers in the same lowboy cooler that were dated for 4/11. The food employee stated that they were. Ensure that if sauces or foods are transferred into a smaller containers that they retain the date of prep from the original container, not the date they were poured into secondary containers. -CDI- The food employee dated the smaller cups for the date of prep on the larger containers.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed commercial orange juice and lemonade in lidded small cups in the grab and go with no labeling present. EHS explained to the PIC that these foods must be labeled with the information above due to the foods being in the self service case. -CDI- PIC understood and stated he would make labels for the lemonade and orange juice like they have for the other foods in the customer self service case. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed a prep top with underneath storage holding various oils, the oils were stored a top pieces of cardboard. Ensure that non-food contact surfaces are non-absorbent smooth, and easily cleanable. Ensure that cardboard is removed as a non-food contact surface covering. |