|
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 empty paper towel dispenser at the handsink next to the make line.
CDI: PIC refilled with roll of paper towel right away. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed multiple TCS food items hot holding at the HH serving line below 135F (see temp chart). PIC stated they filled the HH serving line around 8:00AM (less than 2 hours prior to EHS's observation). EHS noticed that the serving line had not been turned on.
CDI: PIC turned on the HH serving line, and had food employee reheat all TCS food items at the flattop and in the oven; EHS observed all food items were reheated to above 165F before placing in the HH serving line.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed one metal bowl of chef's salad (prepped 8/18) and deli container of coleslaw (prepped 8/17) cold holding above 41F (see temp chart) inside the WIC.
CDI: PIC voluntarily discarded both TCS food items.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting full points today since only two TCS food items were observed to be cold holding above 41F. If observed as a repeat violation during the next routine inspection, then EHS will deduct full points.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed front 1-door make table by the HH serving line out of order. PIC stated that the maintenance crew came by to work on changing the gaskets and are waiting for gasket to be replaced. EHS advised PIC not to use make table until repairs have been made. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity.
Observed 4 lightbulbs out in the hood system.
PIC stated she will reach out to the maintenance crew to have lightbulbs replaced. |