|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed handwashing sink with broken paper towel dispenser. CDI - PIC added |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, turkey, ham, chicken, pastrami, roast beef, American cheese, provolone cheese, cold holding above 41F in prep top. Ambient is 55F. Observed salami, pepperoni and tuna cold holding above 41F in lower prep unit. Ambient is 43F. Items had been in the unit overnight. All items discarded. EHS checked ambient temp with thermometer along with the foods. PIC stated they do temp checks every morning and food was in proper temperature this morning. EHS observed thermometer broken into pieces in the bottom of prep unit. EHS waited 1 hour to see if unit/TCS foods would cool down. Food temperatures stayed the same. Facility only has one prep top unit to make sandwiches. Facility CAN NOT safely make sandwiches without unit. EHS will arrive back on sight to verify prep unit is cold holding TCS foods 41F and below within 3 days. REPEAT
PIC called the district manager and let them know that unit needs to be fixed or replaced. District manager stated they did not want to voluntarily close. EHS explained that if they do not voluntarily close, the permit will be suspended. EHS explained that if a major piece of equipment is not functioning, it cannot be used. EHS stated they CAN NOT work out of reach in coolers. EHS expressed concern and that it would not be feasible to make sandwiches without a functioning unit. District manager agreed to voluntarily close until unit is repaired
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed pepperoni, salami, and tuna made on a pernicious day without date marking. CDI - PIC voluntarily discarded.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pickle store on the floor in preparation area. Remove from floor. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single used items stored on ground in back preparation area. CDI - PIC moved onto shelf off floor. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed door on lower prep unit unable to fully close. Observed prep unit lid broken. Repair/replace. |