|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed the front handsink only temped 82F. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 cooked pork stored in reach in cooler without a date mark. PIC stated that they cook the pork in house and then freezer, explained that the date of prep should be on the product and then when they remove from the walk in freezer then a pull date shall be placed on the product, from the freezer the facility has 5 days to use the product. -CDI- PIC properly added date marks.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 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)(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 crab Rangoon in the reach in cooler, temped at 62F, PIC stated that it was out on the prep table and then placed back into the reach in cooler. Explained to the PIC that once you place a product on time the product cannot be cooled, it must be discarded. Rangoon did not have a time on the board. CDI - PIC voluntarily rangoons
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Crab Rangoon was not discarded and no time written on TPHC board. CDI - PIC voluntarily discarded. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed bathroom handsink did not have any hot water. Cold water is working. Verification visit required to ensure compliance. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed the front handsink handle is broke, repair. Observed the food prep sink and mop sink floor drain slow to drain, Ran the water to the food prep sink and it’s slowly draining and not backing up on the floor. PIC will repair today. A compliance visit is required to ensure floor drain and mop sink drain a properly draining. |