|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few plates stacked clean with food residue. CDI PIC placed items in dish area for recleaning.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 Observed cut tomatoes, grape leaves, couscous salad, hot sauce with tomatoes with out date marks on cold line. CDI PIC knew date of prep and date marked all items.
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 . |
|
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. Prep cooler is being replaced. Items kept in that prep unit are currently held on emergency TPHC. No paperwork on this temporary situation were on site during inspection. CDI. PIC completed TPHC form for all the TCS items in prep unit until replaced.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed emergency TPHC procedures not following Mac and cheese item once reheat and placed on hot line. Item is held for quality for 1 hour. However, bc noodles and sauce are on TPHC, no reheat of items taken from this prep unit can exceed TPHC portion they came from even if put on hot hold on front line. CDI. EHS educated PIC on need to ensure nothing on front line brought forward from prep unit on TPHC exceeds the four hour window from the originating product. Mac and cheese observed reheating and held on hour timer does not exceed the expire time on either noodles or sauce. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed windows opened with no screen keeping insects out.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in front line area. |