|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed kitchen handsink between dish pit and prep area blocked by moveable cart. CDI- PIC had cart removed from area to allow for easy accessibility.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed front handsink with food and liquid debris accumulated. CDI- PIC had employee clean sink, EHS discussed handsink usage.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at front handsink. CDI- EHS provided. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed large plastic bin containing 12 large block portions of butter being held above 41F since 8/27, per the PIC. CDI- PIC voluntarily discarded items. EHS discussed cold holding procedures for unsalted butter.
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 |
3-501.18 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 chicken sausage outside of original packing stored in RIF without date items were originally removed from original packaging. CDI- PIC stated that items were received and repackaged last week before being frozen. EHS discussed ensuring facility dated items for when they were removed from original packaging and frozen, and also the date for when items are thawed and held in CH units.
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
|
0
|
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. EHS observed no written procedures prepared in advance for TCS foods held on time. TCS foods held on time include half & half at customer self service area. EHS assisted establishment in including unsalted butter in procedures. CDI- EHS provided written TPHC form to be maintained in establishment.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |