|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Handwashing sign missing at handsink in kitchen. Signage in women’s restroom is beginning to wear as well. |
|
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 beef in top drawer of grill cooler and fully cooked hot dogs in bottom drawer. Employee switched storage to that raw meats were not stored above ready-to-eat foods.
Observed raw meat taken out of original packaging stored above ready to eat foods in front freezer. Employee fixed storage order.
CDI
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed TCS (garlic-in-oil) sauces in low reach-in cooler above 41F. Sauces were moved to walk-in cooler to quickly cool to 41F. Unit observed with heavy ice buildup which may be affecting cold holding temperatures. PIC adjusted temperature dial. PIC will thaw ice buildup and assess unit repair. Until unit can be verified to hold TCS foods at 41F and below, do not store TCS sauces in unit. Sauces will be brought up from walk-in unit in the meantime and placed on TPHC where facility holds to-go sauces on counter with approved procedures.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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
TCS garlic-in-oil sauces were not labeled with time to indicate removal from temperature control on date mark sticker as specified on TPHC procedures. TCS sauces are held at room temperature for delivery orders. CDI-Appropriate time was written on label. |
|
55
|
0
|
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 cracked tiles in back of kitchen. |