|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed sanitizer instead of soap at handwashing sink. -CDI- PIC replenished soap supply.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink. -CDI- PIC replenished paper towel supply. -1- |
|
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 fries and bratswurst HH below 135F. -CDI- PIC voluntarily discarded of fries on the line, reheated fries inside of trailer to 209F and bratswurst to 168F. -0-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed corned beef at 43-45F in prep unit inside. Observed lobster and muenster cheese at 43F in RIC #1. Observed sliced pastrami in RIC #2 at 46F. Observed Potato salad on serving line between 39-47F. Observed housemade Cole slaw on serving line between 39-52F. Observed muenster cheese at 45F, pastrami and corned beef at 46F and lobster at 53F in outdoor prep unit. Observed ambient air of unit at 62F. Observed housemade cream glaze on line near drink cooler at 67F. -CDI- PIC placed items in freezer to cool back down and voluntarily discarded of cream glaze. PIC removed items from prep unit and placed into other cold holding unit. **3DAY VERIFICATION REQUIRED** -1.5-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed no dates on housemade sauerkraut and corned beef in indoor prep unit. Observed no dates on lobster in RIC and outdoor prep unit. Observed no dates on sliced pastrami and corned beef in outdoor prep unit. Per PIC, items were prepared yesterday. -CDI- PIC properly date marked items. -0-
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees with no protective head covering. -0- |