|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed prepped sandwichs in lowboy on prep unit without any lids or wrappings that were 41 or below. PIC covered items in plastic wrap. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temperature dishmachine that is used for utensils that reached temperature of 140F. PIC stated that maintenance had adjusted water heater to be slightly cooler to avoid extremely high handwash sink temperatures due to proximity of all units to water heater. CDI-PIC contacted maintenance to adjust water heater during inspection and water was measured at 168F.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 parmesan cheese that the facility is holding at room temperature and on time, but does not have written instructions for parm cheese and is not shelf stable as listed by manufacturer. VR within 10 days to check facilities written procedures.
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 parm cheese without a discard time that was held on time by soup station. CDI-PIC voluntarily discarded item. EHS spoke to PIC about including at least the discard time of the parm cheese. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
Yes
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed raw cold smoked salmon as an addition under salads/soups without a description of the item being raw or undercooked or a disclosure as listed at the footnote. CDI-PIC added raw to the cold smoked salmon as a description on all menus. REPEAT. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility without a thermometer to measure hot water temperatures of dishmachine. PIC stated that facility will get another thermometer from another location at the airport after inspection. VR within 10 days for max/min thermometer. |