|
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 ice in handwashing sink. -CDI- EHS educated PIC on proper use of handwashing sink. -0- |
|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in multiple units above 41F. Refer to temperature chart. Observed ambient air of units above 41F. Refer to temperature chart. Some items in other units were found to be out of temperature due to those items having previously been stored in non functioning units. -CDI- All items that had been out of temperature for less than 4 hours were placed in WIF to cool back down. All items whose temperature checks were not able to be verified were voluntarily discarded. All items at 41F or below moved to other units that were verified to be properly functioning. **3 DAY VERIFICATION REQUIRED** -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
|
0
|
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 items past discard time: shrimp @ 1:53p, chicken tenders @ 3:20p and 3:36p. -CDI- PIC voluntarily discarded items. -0- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle touching flour. -0- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust buildup inside of chicken WIC on fan/vent area and ceiling area. Increased and more thorough cleaning frequency recommended. -0- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some wall cleaning needed in parts of the especially in dishpit area and chicken prep/fryer areas. Observed a small amount of dust on ceilings around vents. Observed floors in need of cleaning beneath blast chillers in hard to reach areas. Increased and more thorough cleaning frequency recommended. **REPEAT** -1- |