|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
*REPEAT* 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Pimento cheese and nut blend unlabeled with no date mark. PIC stated item is a new product and was opened on Wednesday. *CDI - PIC date marked item.
NOTE: Points deducted remain the same due to severity and improvement.
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 (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 - Establishment holding Sausage, Scrambled eggs, hashbrowns, boiled eggs, milk and yogurt held on time without written TPHC procedures onsite during time of inspection. *CDI - EHS provided TPHC procedures that PIC filled out and posted onsite.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
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 - No time labels for food items held on time. *CDI - BReakfast concluded and PIC voluntarily discarded all items. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
*REPEAT* 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray bottle with clear substance unlabeled. PIC unsure if contents within was water or sanitizer. *CDI - PIC voluntarily discarded substance within spray bottle. Shall be labeled so that item is properly identifiable. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. *Observed - Back door leading towards outdoor pool area propped open. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Can of mixed fruit and boxes of oatmeal stored under vegetable prep sink next to vegetable chemical wash. *CDI - PIC removed items from under sink. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. *Observed - Box of napkins stored directly on the floor. |
|
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 - Low concentration for sanitizer at 3 compartment sink. *CDI - PIC fiddled with dispenser and was able to achieve proper concentration. EHS recommends establishment contacts company or Maintenance to ensure dispenser can maintain dispensing sanitizer at proper concentration. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employees personal jacket stored in contact with clean dishes on dry storage rack in back area. *CDI - PIC removed jacket and placed dishes into dish area to be washed, rinsed and sanitized. |