|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf) - EHS observed no paper towels at the handwash sink near the 3 compartment sink. All handwash sinks should be supplied with a hand drying device, like paper towels, at all times.
CDI: PIC restocked the paper towels. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) - EHS recorded dirty rice in the hot holding line at 111 degrees F. PIC said the section the rice was in is out of order and that no food is supposed to be placed there. PIC has already placed a work order on the hot holding unit. EHS recorded mac and cheese and baked beans in the hot holding drive thru area at 101 degrees F and 98 degrees F respectively. PIC removed the containers and observed it without any water inside of it. All hot held food should be maintained at 135 degrees F or hotter at all times.
CDI: PIC replenished the water at the drive thru hot holding line. PIC reheated the 3 food items on the stove to above 165 degrees F. PIC informed staff not to place food in the hot holding line that is out of order up front. The rest of the unit is working and can continue to be used. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf) - Upon arrival, EHS observed no time stamp on pan of par cooked French fries. Based on the approved procedure from the state of North Carolina, the par cooked fries should have a discard time wrote on the pan of par cooked French fries not to exceed a 2 hour hold.
CDI: EHS and PIC discussed the approved procedure and PIC got an employee to add the correct time stamp on the fries. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) - EHS observed a sanitizer bucket that was unlabeled. EHS observed a sanitizer bottle that was labeled as Quat sanitizer but actually contained chlorine sanitizer. When chemicals are taken from a bulk supply, a common name label should be added to the working container e.g. bleach sanitizer.
CDI: EHS educated PIC on correct labeling and PIC added the correct labels to the containers. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf) - EHS observed multiple bags of mac and cheese thawing in the prep sink upon arrival. No water was being ran over the mac and cheese. The following are the only approved thawing methods: thaw under running water 70 degrees F or less, inside refrigeration, as part of the cooking process or in a microwave as long as its finished being cooked traditionally immediately afterword.
CDI: PIC moved the mac and cheese to the refrigerator and EHS educated staff on approved thawing methods. |