|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed handsink in front prep area only dispensing cold water. Repair needed.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed both handsinks in back prep area with no hand soap in dispenser during inspection. PIC stated purveyor did not supply ample hand soap during their last delivery. CDI - PIC moved a bottle of dish soap to each handsink during inspection. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce, cut tomatoes, and sliced soppressata cooling below proper cooling rates. CDI - PIC changed cooling methods. All items achieved 41F or below during inspection.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buratta in front prep cooler at 44F during inspection. PIC stated it had just been moved to unit from WIC within the last two hours. CDI - PIC moved buratta to WIC to cool back down to 41F.
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
|
1.50
|
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 TPHC procedures on site during inspection. Marinara was being held on TPHC but did not have any time labels on them. PIC stated that they usually go through one bottle within an hour, and that it is standard procedure to place marinara bottles back into WIC after being held on time. CDI - TPHC procedures were filled out during inspection. PIC labeled sauce bottles with start time, and EHS advised PIC to throw away all items that have been held on time after being held outside of temperature control.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut lettuce and cut tomatoes being cooled in prep unit. Observed sliced soppressata being cooled in WIC in tightly covered plastic container. All items were cooling below proper parameters. CDI - PIC placed all items on sheet trays in the WIC to hasten cooling. All items achieved 41F or below during inspection.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed front prep unit and two hot holding cabinets broken and not currently in use during inspection. EHS did not observe working equipment to be over capacity during inspection. Broken equipment shall be repaired, replaced, or removed with approval from MCEH. |