|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hot dogs at 43F and hamburger crumbles at 56F in small flip top unit. PIC stated hot dogs were just brought out to prep hotdogs onto the grill so they may have gone above temperature and burger crumbles have been in unit since this morning. CDI- Hot dogs were placed into walk in cooler to cool and hamburger crumbles were discarded. -REPEAT VIOLATION- no point escalation due to noticable improvement on cold holding
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 |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed all facility TPHC items unlabeled with the start and end time such as lettuce, tomato, mayo, sliced cheese, chicken, and beef in long flip top unit. PIC stated all items were filled 30 minutes prior and were not able to be labeled with their start and end times due to their busy rush. CDI-PIC labeled the items with the start and end times. -REPEAT VIOLATION- |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two (2) spice shakers at grill line and fryer station without labels. -REPEAT VIOLATION- |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
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 handling food items without hair restraint. -REPEAT VIOLATION- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusting on dry racks above 3 compartment sink. Replace/resurface non food contact surfaces as necessary to be smooth and easily cleanable. -REPEAT VIOLATION- |
|
53
|
1
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed employee restroom without covered receptacle. PIC was informed of requirement of a covered receptacle. REPEAT VIOLATION |