|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed a wiping cloth inside of hand sink behind front counter. CDI - Wiping cloth removed. -0- |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS applicable foods cold holding > 41 F, see temperature chart. PIC revealed that several foods were cold holding since previous day and others prepared this morning. EHS also observed grab & go unit unable to maintain foods < 41 F. CDI - PIC voluntarily discarded several TCS foods due to being made yesterday. Remaining products from this morning were transferred to the walk-in cooler and left vented to cool down to < 41 F. PIC has submitted a work order for repairs to the malfunctioning unit.
Verification visit is required.
***Facility has had two consecutive repeat violations with full points for non-compliance. Next repeat will implement a risk control plan.***
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. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed opened package of lettuce and sliced chicken prepared yesterday with out date labels stored in the prep unit. CDI - PIC date marked items for compliance. -0-
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. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed high density of romaine lettuce cooling in a covered plastic container with 0 F degree change after > 15 minutes. CDI - PIC divided the food in to smaller batches and left their containers uncovered which resulted in a 2 F degree change after 15 minutes. -0-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
REPEAT VIOLATION: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees working with food without hair coverings. Ensure all food employees have head coverings on. -1- |