|
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 no paper towels in dispenser at upstairs kitchen handsink. CDI: Paper towels provided. All other handsinks in compliance throughout facility. Another handsink was available within 10 feet. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken grill marked and placed in the walk in cooler with no pre-approved procedures. CDI: Chicken was moved to the oven to finish fully cooking. Chicken fully cooked to over 165F. Non-continuous cooking procedures filled out and approved during inspection today. |
|
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 yogurt in grab and go cooler above 41F. CDI: Product voluntarily discarded. Cold holding throughout rest of facility in compliance. Cooler was evaluated by maintenance and maintenance staff stated that the air flow is reduced on the bottom shelf (where yogurt was stored). Yogurt will be stored on a higher shelf. REPEAT VIOLATION
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed beets placed on TPHC at 45F. CDI: Beets were cooled to 41F prior to placing on TPHC.
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 fruit held out on TPHC was not marked. |