|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at handsink by flat top grills. -CDI- PIC provided paper towels. -REPEAT- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw shell eggs stored above ready-to-eat food in tall RIC. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 pancake batter (containing pasteurized eggs) above 41F, stored at room temperature next to the grill. PIC stated pancake batter is left at room temperature during rushes, then place back in prep unit when rush ends. -CDI- PIC and EHS discussed cold holding versus TPHC, and PIC decided to hold pancake batter on 4-hour TPHC going forward. EHS and PIC completed TPHC procedures and added proper time stamp on batter, stating the start/discard time for when the batter was removed from cold holding.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. -Observed ice cream scoops stored in water below 135F (at 128F). -CDI- PIC replaced water with water at 170F. |