|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No hand towels at meat cutting hand sink. CDI- supplied. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: containers of raw beef in butcher’s case 43.0 F. CDI- moved to walk-in freezer and uncovered for cool down to 41.0 F or below. Some packages of beef from in-house packaging above 41.0 F in self-serve cases. In most cases, packages were over-stacked, with external package out 0f temperature. CDI- size of stacks reduced, external packages moved back to WIC.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
No |
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: RTE proteins in seafood case not date marked (cooked shrimp, crab legs, crawfish, lobster, seafood salad, etc) must be date marked. CDI- by education and date marking as this is the first inspection with RTE seafood in Butcher’s case. Return visit within 10 days to confirm date marking system is in place.
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .No thin probe thermometer could be produced. Return visit within 10 days to confirm facility has received thermometer. |