|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. -Observed no hot water at handsink by server station (water reached a maximum of 55F). Repair sink to reach at least 100F at handsink. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed quinoa, caesar dressing, scrambled eggs, chickpeas, and house-made hot-brined pickles in Tall RIC above 41F. All items above 41F were stored on bottom two shelves in RIC. TCS foods stored on higher shelves in Tall RIC were properly cold holding at or below 41F. -PIC voluntarily discarded the items above 41F (quinoa, caesar, eggs, chickpeas, pickles). Observed fan blowing cold air in Tall RIC at the top of the cooler. PIC stated foods on bottom shelves are above 41F due further distance/lack of air flow from fan. -PIC stated facility will now only cold hold TCS foods on upper shelves in Tall RIC, and bottom shelves will only be used for non-TCS items (raw onions, herbs). EHS will follow up to ensure proper protocol is followed. -3 day verification visit required-
-REPEAT-
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 . |
|
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. -Observed no TPHC procedures for bean sprouts held on TPHC. Observed proper TPHC procedures and time stamps for all other TCS foods. -CDI- During inspection, PIC completed TPHC procedures for bean sprouts.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed wet stacking among multiple dishes stored as clean.
-No point escalation due to significant improvement and correction in other code violation from past inspection. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
-Observed single-service containers (to-go containers) stored in cabinet, removed from protective packaging and directly touching shelves. Keep to-go containers in their original packaging or other form of protective storage.
-Observed single-service containers stored right-side-up on countertop. Ensure to-go containers stored are stored upside down to prevent contamination with the food-contact surface of the container. -CDI- PIC turned to-go containers upside down. |