|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed more trianing needed for coffee station employee. Employee is the only person at the coffee bar the entire shift. Observed violations with cold holding, date marking, employee health, hand washing and TPHC. EHS explained each topic to manager and employee and left copies of job aids/ food safety forms.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee working at the register with customers then switch to making food and drinks without hand wash several times. CDI- Hands washed. EHS educated employee on when to wash and wash procedure. EHS also left hand wash signs in English and Spanish. |
|
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 hand washing sink used as dump sink. Employee was rinsing cups in sink, EHS advised employee to use bar sink as dump sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels for back hand wash sink. CDI- Paper towels provided. |
|
22
|
0
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk jug for service out the duration of the inspection. CDI- Milk placed in low reach in cooler. EHS explained to manager that like milk may not be out for the entire shift. When not in use milk should be stored in the low reach in cooler. Observed spinach pastries holding above 41F in beverage cooler. Unit was holding above 41F. Ambient temp 50F. CDI- Discarded. All TCS foods removed and discarded.
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed several items dated for 8 days (cut tomatoes, house-made harrissa sauce, hummus, roast mushrooms, ricotta her mix, feta mix) in prep top and low reach in. Observed all TCS items in walk in cooler dated for 8 days. CDI- All dates corrected to reflect 7 days of usage. Dates (7/19-7/26), (7/20-7/27)
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
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 no procedures for TPHC. CDI- Written onsite. - REPEAT
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed employee placing spinach pastries on TPHC at 52F. CDI- Discarded.
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 no time stamp for items on TPHC. CDI- Discarded. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer for use at facility. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiles and low grout at dish pit window and front line. Observed lights not working in storage area with beverage cooler. |