|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed food employee bare-hand-contact with ready-to-eat diced tomatoes. -CDI- PIC voluntarily discarded the tomatoes.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed box of gloves inside hand sink and two brooms in front of hand sink. -CDI- PIC cleared items to make hand sink accessible. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple items in prep unit (cream cheese, sun-dried tomatoes, candied onions, pickled onions, shredded cheese) above 41F. PIC stated items are covered and stored in the prep unit overnight. PIC stated temperature of items were checked at 7am this morning and all items were at or below 41F. PIC stated that items may have risen in temperature due to heat from grill and from leaving the top of the prep unit open, without lids. -CDI- PIC covered TCS foods with lid and by end of inspection, EHS observed temperatures dropping at sufficient cooling rates. PIC and EHS discussed keeping TCS foods covered to prevent rise in temperature.
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 melted unsalted butter held on TPHC. Facility has written procedures for hollandaise sauce and raw shell eggs on TPHC. PIC and EHS discussed creating written procedures for unsalted butter held on TPHC. -CDI- EHS emailed copy of blank TPHC procedures for unsalted butter. -
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |