|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-101.11 (A) PIC shall be present during all hours of operation. -PF. Go ahead and get ServSafe or other approved training for food service worker. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No disposable hand towels at hand sink. Custodial staff refilled paper towel dispenser. |
|
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 Repeat violation. Found hard-boiled eggs and milk at 53F and 45F, respectively. Hard boiled eggs added to THPC list, but milk cooler must be repaired or replaced to hold milk at 41F or below. Also found yogurt and sour cream above 41F, but these were added to TPHC list as well. Avocado salsa bottle was stored at room temperature, and it was labeled ‘refrigerate after opening’. This can be placed into individual condiment cups for individual servings and added to TPHC list as well. Will have to return to see that refrigeration issue for milk products has been corrected.
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 . |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Need to either leave disposable cups in plastic sleeve or get cups dispenser to protect cups from handling of mouth contact surfaces, sneezes, coughs, etc. Need to get boxes of single-service plates, cups, etc. off of floors onto shelves in dry storage room. |