|
10
|
1
|
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 PIC filling using handsink to fill water for steam table refill pitcher. CDI - PIC and EHS discussed limitations on handsink usage. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) container of raw shell eggs in cold drawer stored behind pickles and above shredded cheese. CDI - PIC rotated eggs to readily available cold storage to prevent potential contamination. EHS provided reach in cooler storage order chart.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) TCS food item (garlic oil) held at room temperature. Observed multiple (approximately four (4)) TCS items in prep top cooler 1 at above 41F. CDI - PIC verified that oil had been produced on day of inspection via date sticker. Oil was rotated to WIC to be cooled rapidly. Lid of prep top cooler 1 was closed to allow food to correctively cool. REPEAT.
Note: citation has reached its maximum deduction. Continued violation may result in permit action and/or risk control plan.
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)(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 TCS foamy butter (margarine and unsalted butter) placed at prep table with date mark indicating its time of preparation, but no TPHC label. Butter had been prepared less than four hours prior. Review of existing TPHC plans with PIC showed that TPHC procedures for foamy butter existed; butter is to be cooled to 41F and labeled with TPHC label. CDI - PIC rotated butter to WIC to cool to 41F prior to placing it on TPHC. |
|
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 one (1) cooler at end of prep line with no food. Per conversation with PIC, cooler was awaiting maintenance. Repair or replace cold holding equipment as needed. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) sealed employee food item (cheesecake slice) stored above covered cut produce (limes) in beer WIC. CDI - Employee food was rotated to personal storage. |