|
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 hand sink by entrance of kitchen. CDI - PIC added hand towels. (0) |
|
23
|
1.50
|
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 numerous soups, frozen shrimp, and wontons in freezer unlabeled for the day they were prepared. PIC stated these items are cooked then frozen. Then these items are immediately cooked for service. Shrimp is the only item that is cooked, frozen, thawed, then stored. EHS advised all items need to be date marked for day 1 of prep. EHS did observe one bag of shrimp in make table thawed and stored. EHS advised PIC that shrimp needs to be dated for day 1 of prep then the day it is thawed.
Observed cooked tofu and noodles in WIC without date marks.
CDI - PIC was able to add labels to all items during inspection. (1.5)
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed facility utilizing TPHC for vermicelli noodles. Facility is using place cards for time slots for noodles even though noodles are replenished frequently. EHS advised new time stamps shall be made each time new product is replenished and product should be discarded every four hours. CDI - PIC updated time stamps for new batch of noodles. (1.5)
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility without written procedures for time but holding noodles on time. EHS observed time place cards for item but no written procedure could be provided. CDI - EHS provided procedure and PIC filled out during inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed container of oven cleaner and a pesticide sprayer of cleaner unlabeled. CDI - PIC added labels. (0) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed two containers of lettuce stored in water. CDI - PIC drained water from lettuce. (1) REPEAT. |
|
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 wiping cloth being stored in chlorine at 0ppm. CDI - PIC emptied container and made new bucket of sanitizer. (0.5) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nesting of a few pans in clean dish area. (0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling tiles and air vents accumulating dust and debris. Increase cleaning frequency to avoid accumulation. (0). |