|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handwashing sink by 2-door RIC. -CDI- PIC provided soap at handsink. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
-Observed raw snow crab and raw shrimp in the 2-door RIC above 41F. All other foods in the unit were at or below 41F. PIC stated both items were moved from the WIC to the RIC less than 4 hours ago, after the facility opened today. Because both items are within their 4-hours timeframe, PIC added ice to both items to rapidly cool. By the end of their 4-hour timeframe, EHS observed both items at 41F.
-Observed cut lettuce and shredded cheese in the clear 2-door RIC above 41F. Both items have been stored in the unit overnight. EHS observed ambient temperaure of unit at 47F. -PIC voluntarily discarded the lettuce and cheese. No other TCS items were stored in the unit. -PIC called for unit repair and will not cold hold in the unit until it is repaired and holds TCS food at or below 41F. EHS will follow-up on unit repairs. -3 day verification visit required-
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)(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 cooked potatoes, corn, and eggs held on TPHC past their listed 4-hour timeframe. PIC stated the 4 hours start when the facility opens at 11:30am, and all food held on time is discarded at 3:30pm. EHS observed foods held on TPHC still present past 3:30pm. EHS and PIC discussed proper TPHC methods, and either discarding TPHC foods at 3:30pm or writing the time stamp if the TPHC timeframe starts past 11:30am. -CDI- PIC voluntarily discarded the potatoes, eggs, and corn. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed container of garlic stored directly on the floor in the WIC. -REPEAT- |