|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed almond milk above 41F, stored in ice bath on counter. Observed ice mostly melted in ice bath. -CDI- PIC voluntarily discarded the almond milk and stated the facility will now store almond milk in the low reach-in cooler in the front, not an ice bath. -No point escalation due to significant improvement in cold holding since last inspection.-
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 procedures for sausage patties, turkey sausage patties, and egg patties held on TPHC in the hot trays. PIC stated they are held for 20 minutes, with the timer set using a timer, then discarded after 20 minutes. PIC stated they are intended to be held on time, not temperature. PIC stated they are facility has no written procedures describing this process, yet the procedures are covered in a video training. -CDI- EHS provided blank copy of TPHC procedures for PIC and assisted PIC with filling out procedures. EHS observed completed TPHC procedures by end of inspection. Facility may also create their own set of written procedures (through Dunkin).
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 food residue along bottom interior of 3-door RIC. Observed buildup of residue within the to-go lid holder by the front drink station. Increase frequency of cleaning. -REPEAT- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 buildup of debris along floor underneath donut display case. Increase frequency of cleaning floors. |