|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed men's restroom without a handwash sign. EHS provided sign. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed burgers, grilled chicken, chicken wings, and cooked peas and carrots below 135F in hot cabinet near handwash sink and was reading at 128F, per hot cabinets thermometer (see temp chart). CDI-PIC voluntarily discarded items. EHS spoke with PIC about ensuring hot cabinet is set above 135F and to use all metal containers inside hot cabinet. REPEAT.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
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 buttermilk by fryers at 48F that was held in an ice bath with ice contacting only the bottom of the buttermilk container. Food handler stated that buttermilk was changed every hour. Facility to begin using TPHC for buttermilk, EHS emailed TPHC document. VR within 10 days to verify written procedures.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
28
|
0
|
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 one spray bottle of cleaner that was not labeled. CDI-PIC added label. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed calibrated thick steamed glass dial thermometer, but facility did not have a thin probe thermometer for measuring thin foods. PIC ordered thermometer during inspection. VR within 10 days for thin probe thermometer. |