|
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 back handsink by grill with small pitcher stored inside and back handsink by ovens and prep sinks with gloves and personal drink stored inside. CDI items relocated. |
|
11
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf Observed cookies that were from a bakery without labels on the individual packages. Told PIC they must check their product to ensure they are labeled appropriately prior to putting on display for sale. CDI pulled from front counter to return to vendor. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate ready-to-eat foods and washed/unwashed fruits and vegetables. Observed unwashed tomatoes and unwashed grapes above cream cheese and pasteurized egg cartons. CDI items relocated.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 sliced sausage, sliced wrapped ham, sliced salami, cappacola, cream cheese pan, diced tomatoes, and crumbled feta in prep tops in front and back units above 41F. PIC stated items were prepped previously and unsure of temperaure variation. CDI PIC discarded items. Repeat. Verification required to follow up on cold issue. PIC stated it may be a unit issue and he decided to have a service and empty the unit.
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 Carmelized onions, egg whites, egg yolks, that was on time and time stamp stated 1-2. CDI time stamps changed to time shell eggs pulled out. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed glass cleaner containers that were not labeled. Repeat. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets while preparing food.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two front sandwhich employees not wearing hair restraints while preparing food. |