|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed handling food with torn gloves. EHS could not see if food was contacting with exposed fingers. Employees must discard and replace gloves when they are damaged. CDI - Employee discarded gloves and donned new gloves. 0 pts. |
|
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 Bags of milk measured 56F in milk cooler. Cooler temperature was 55F on EHS thermometer. CDI - PIC discarded milk. VR - Verification required within 10 days to check cooler temperature.
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
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Establishment had written procedures for tomatoes and cheese held using TPHC, but procedure for lettuce could not be found. CDI - PIC filled out TPHC template form during inspection for lettuce. 0 pts.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Fryer powder cleaner stored on shelf above fryer. Do not store toxic chemicals above food or food equipment. CDI - Cleaner moved to chemical storage area. 0 pts. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of plastic containers and hot holding trays stored as clean were stacked while still wet. Allow utensils to adequately air dry after cleaning. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Gasket torn on milk cooler. Walk-in freezer door does not close properly. Repair door and replace torn gasket. 0 pts. |
|
50
|
0
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water at 3-compartment sink measured 90F at beginning of inspection. PIC stated an employee was spraying off parking lot and cleaning outside trash cans with hot water which could have used up a lot of the hot water. CDI - Hot water measured 114F at end of inspection. 0 pts. |