|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf -Observed no soap dispensing from handsink next to hot cabinet. -CDI- New soap dispenser was placed by handsink during inspection. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Observed dark/pink buildup along ice shield in both ice machines. Increase frequency of cleaning ice machine to prevent residue accumulation. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed two pans of roasted brussel sprouts holding below 135F in hot holding cabinet. -CDI- PIC placed brussel sprouts on 4-hour TPHC. -Facility not on Risk Control Plan due to improvement in hot holding temperatures since last inspection. PIC was unaware roasted brussel sprouts are a TCS (time/temperature controlled for safety) food.
-REPEAT- If same violation is observed during next inspection, facility may be placed on a Risk Control Plan for hot holding.
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 (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 written TPHC procedures for mac and cheese or chicken skewers held on 4-hour TPHC. -CDI- PIC provided blank copy of TPHC procedures to PIC and assisted with completing them.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
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 incorrect 4-hour TPHC start/discard time for chicken skewers and mac and cheese (whiteboard time stated 1-5pm, EHS was onsite at 12pm). -CDI- PIC corrected time stamp for when the food was removed from temperature control (12pm-4pm). |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf -Observed frozen octopus thawing under running water at 74F. -CDI- PIC moved octopus to WIC for slacking/thawing in WIC. Ensure cold running water for thawing is kept under 70F. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. -Observed no drain plug in dumpster. Obtain drain plug.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -Observed unused cooler stored outside facility. Remove unused equipment from premises. |