|
10
|
0
|
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 push cart and metal stands occupying the hand sink in the prep area of the facility. -CDI- Items were moved so that the hand sink was made accessible. (0 pts) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed QUAT sanitizer at 0ppm in the 3 comp sink. No dishes were actively being washed. -CDI- new solution was manually added at 400ppm. Points not escalated. REPEAT*** (1.5 pts)
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
|
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 several items above 41F in the deli meat flip top. the ambient temperature was 38F. Items were likely out of compliance due to the door being open. PIC did not know how long the products had been out of temperature. -CDI- PIC voluntarily discarded the necessary items. (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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed spray bottles of general cleaner and sanitizers improperly labeled with the wrong name. -CDI- PIC properly labeled the necessary items. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed working containers of oils and spices without labeling. Label the necessary items with the common name of the product when it is no longer in its original packaging. (0 pts) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths being stored in a sanitizer solution at 0ppm. -CDI- PIC replaced the solution with new QUAT at 300-400ppm. (0 pts) |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
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 single use catering lids that were stored while not being inverted. EHS observed dust and debris in the lids. -CDI- PIC voluntarily discarded the first lid in each stack and inverted the rest. (0.5 pts) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
Observed hose under continuous pressure with nozzle attached. -CDI- EHS educated PIC on backflow. Water was turned off and pressure was released. (0 pts) |