|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed coffee urn stored in downstairs handsink. -CDI- Food employee removed coffee urn to make handsink accessible. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed anchovies and sundried tomatoes above 41F in upstairs prep top. All other foods in unit were at or below 41F. Food employee stated lid was open frequently in the morning. -CDI- Because food temperatures were not checked within past 4-hours, PIC voluntarily discarded the anchovies and sundried tomatoes.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
-Observed harissa and chimichurri held past their 7-day shelf life (prep date of 2/24). -CDI- PIC voluntarily discarded both foods.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
-REPEAT-
3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf.
-Observed empanadas, delivered from South End Giddy Goat location, with incorrect date marking. Per conversation with food employee, empanadas can be delivered either fully prepared (wrapped/rolled) or as empanada filling. In both scenarios, the food is delivered frozen from the South End location. Food employee stated that when empanada filling is delivered, the filling is then thawed at this facility’s location, then rolled into empanadas, and the date mark is changed to reflect the current date of empanada rolling. -Keep original date that the empanada filling was originally prepared/cooked throughout all steps of the empanada preparation process, to ensure no component of the empanada exceeds the 7-day shelf life. When preparing empanadas on-site, keep the original date mark, as stated on the empanadas filling date mark, from the South End location. -CDI- PIC and food employees agreed to date marking methods and stated all date marks would be updated to reflect the original preparation date.
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 . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf -Observed no quat sanitizer test strips for quat sanitizer at 3-compartment sink upstairs. Obtain quat sanitizer test strips. -10 day verification visit required.- |