|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at one of the handwashing sink near the 3 comp sink. CDI- Paper towels was provided. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety 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. Observed two metal pans of sliced tomatoes in the prep cooler at 46F that was made a day before. Couples of pans of slice tomatoes in WIC at 41F-42F and it is about 30 minutes past the cooling parameter. Prep salad was not cooled within 4 hours and still above 41F. CDI- PIC discarded items that was out of temperatures. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf. Observed American cheese that is kept on TPHC with no date/time/temperature keeping log per state approval letter. Verification needed within 10 days (11/14/22) to ensure that procedure followed correctly per NC Division of Environmental Health approval letter. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf). Observed slice tomatoes in WIC trying to cooled in a tightly wrapped metal pans. CDI- PIC unwrapped the containers to let items cool quickly. REPEAT |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair covering while preparing food. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed the prep unit right across the fryers was malfunction. food items that was out of temperature was discarded. PIC called maintenance and unit was repaired in good condition during inspection. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left opened when not in used. Keep doors/lids close when not in used to prevent insects and/or rodents. |