|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed buckets being filled up and stored in hand sink. CDI-PIC removed bucket from hand sink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw steak over raw sausage patties in the reach in cooler beside grill. CDI-PIC rearranged storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef patties over cooked sliced ham in reach in cooler beside grill. CDI- PIC relocated cooked sliced ham to a different reach in cooler.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes cold holding at 58 and cut lettuce cold holding at 53 in cold holding prep top unit. PIC stated items were prepared from cold vegetables in the walk in cooler and placed directly into the unit an hour prior. CDI-PIC placed cut tomatoes and lettuce in the walk in cooler for rapid cooling.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed nearly 2 dozen raw shelled eggs on TPHC procedures with a start and end time of 11am till 3pm and by 3:40pm the eggs were still observed on TPHC. EHS asked PIC about end time for raw shelled eggs and why they were not discarded and PIC stated at 1pm they replaced the basket with new eggs and did not put a new 4 hour start and end time. A food employee then came up and stated they just replaced the eggs not long after seeing the end time. CDI-PIC informed PIC and food employee to ensure the start and end time are being changed when raw shelled eggs are being placed on 4 hour time procedures so that there is no confusion on the true start and end time.
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 |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop with handle submerged in hash brown container in prep top cooler. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service cups and a box of napkins stored on the floor of dry storage area. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed Broken gaskets on various cooler units. Replace gaskets. -REPEAT- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on drink dispensers with syrup buildup on exterior of machine as well as in coolers and gaskets, on and behind hot holding equipment and inside of cabinets to remove dirt and debris. REPEAT |