|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available in dispenser next to three compartment sink. CDI - PIC supplied paper towels and stocked dispenser. (0) |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bags of soups that were reheated and placed in hot holding unit for storage. Bagged soups was observed at 110F. CDI - PIC voluntarily discarded bagged soups. (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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meats and cheeses held in deli case above 41F (see temp chart). EHS observed internal temperature of unopened packaged bologna that was in unit over night at 44F. Ambient temperature of bottom shelf in display case was observed at 40F.
EHS advised PIC to temp all meats and cheeses and if observed above 41F to voluntarily discarded. If items were held in unit over night they were discarded. PIC placed work order for display case during inspection. 3-Day VR required. REPEAT. (3)
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 Observed multiple items held on time at the hot bar held beyond 4 hours during inspection. Food employee stated she just arrived on shift and was working to discard items last there discard time. CDI - Food beyond 4 hours was voluntarily discarded (1.5) |