|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee take order from customer at register, then move to wash hands. Observed effective hand washing procedures (warm water, soap, required time, etc.) but observed employee turn off handsink faucet bare handed before handling single service to begin preparing drinks. CDI - EHS coached employees as to proper handwashing procedures and observed corrective handwashing. All handwashing observed after this point was effective. |
|
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 24hrs. -Pf Observed consistent system of date marking throughout the establishment (orange stickers with date of product opening on container). Observed two (2) portions of TCS food (one bottle of cooling oat milk and one jug of skim milk) opened with no orange sticker. Per conversation with the store shift lead, these items were opened earlier, on the day of inspection. CDI - EHS wrote day of opening directly on the packaging of both containers.
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 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. Store shift lead described a system of half and half being placed in cooled carafes for customer self service area and disposed of after 4 hours at ambient temperature. When asked for documentation, food employee was unable to provide it at time of inspection. CDI - PIC, shift lead, and EHS filled out a blank TPHC document to be retained within the establishment, detailing described TPHC procedures.
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 half and half in carafe at customer self service area. Half and half was observed at a temperature of 39F, but no timer had been set for its four hour hold time. CDI - PIC set timer for four hours after point of observation. |