|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC touch cooked RTE potato with bare hand during inspection. CDI - PIC discarded potato.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC fill up bucket of water and ice to calibrate thermometer with using a handsink during inspection. CDI - EHS reminded PIC that handsinks shall only be used for handwashing. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked broccoli, cheese sauce, and marinara sauce sitting in steamers that were not currently on with the doors left ajar, all maintaining less than 135F at 11:05am. PIC stated they had been there since 10:45am. CDI - PIC reheated all foods to 165F or higher before moving to hot cabinet.
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)(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 yogurt bags, salsa, and cut lettuce and tomato packs being held on TPHC with no indicator of the time they were removed from temperature control or when they must be discarded by. CDI - PIC was able to verify the time they were removed from temperature control and recorded on the TPHC white board. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with concentration below 50ppm quat. CDI - PIC changed sanitizer. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed mechanical dish machine broken and not being used during inspection. PIC stated it has been broken since May and there is already a maintenance request in for it. Students are currently using disposable trays and utensils until unit can be repaired. |