|
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 hand sink by dish machine missing paper towels. CDI - PIC provided paper towels. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce, sliced cheeses, and roast beef in deli cooler above 41F. Lettuce and roast beef had been prepped before service and placed into unit. Cheese was brought out from WIC. CDI - All items were taken from deli make table and placed into WIC to cool before placing back into service. Points not escalated due to improvement. Previous inspection found cheese, eggs, yogurt, and all items at salad bar above 41F. This inspection only three items were found. Points will be escalated next inspection if observed. (1.5) REPEAT.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of egg whites, roast beef, blue cheese, milk, and American cheese prepared and opened today with no date mark. Per PIC these items are intended to be stored more than 24 hours. CDI - PIC date marked all items. (1.5)
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 facility utilizing TPHC for salad bar and taco station. No time stamps for items held under time. CDI - PIC added time stamps for each station. EHS discussed with PIC methods to keep track of time for TPHC and temperature for when the food is removed from cold holding before being placed on time. REPEAT. (3) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shredded lettuce cooling from prep. Lettuce only dropped by one degree in a span of 30 minutes. CDI - PIC removed tight plastic wrap from container to allow lettuce to cool quickly. PIC stated they generally do not have procedures in place for cooling. Most food is discarded after service and if something is prepared that day it’s placed in WIC. EHS educated PIC on cooling from ambient temperatures and utilizing blast chiller for cooling. (0.5)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef thawing under running water at 85F. No cold water observed available from faucet. PIC will place work order for repair. CDI - PIC removed beef from running water and placed in WIC to finish thawing. (0) |