|
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 no paper towels at hand sink when EHS went to re-wash hands. Observed employee wash hands prior to event earlier in inspection and dry hands properly so paper towels had recently run out. CDI PIC replaced paper towels. |
|
23
|
0
|
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 cream cheese and cut tomatoes with no prep date. Observed grits in hot box with no prep date. CDI PIC voluntarily discarded cream cheese and cut tomatoes. PIC date marked grits. Prior to PIC understood that if something was held only for service that day it required no date. However, grits are par cooked days before, then portions are taken out and other items added for service per day. EHS told PIC that the original date of prep-date of par cook, has to follow product even if portion taken out is used within a day of service.
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 |
No |
Yes
|
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 shell eggs held on TPHC with no start time. PIC placed time stamp on items. Repeat VR required.
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. No written procedures for 1/2 and 1/2 held on time in front of house. CDI PIC voluntarily discarded.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees with facial hair requiring beard guard that were not wearing beard guard. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed peeling sealant around hand sink. |