|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the handsink next to the ice machine. CDI - Provided sign to the PIC |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed frozen peas (heat treated TCS) without datemarking on the prep top cooler. Lobster stock dated 6/4 and chicken stock dated 6/6 - both exceeding 7 days. CDI - Provide education and PIC voluntarily discarded.
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 . |
|
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 spring mix salad on time rather temperature controlled. Establishment has a date and time of 12:30-4:30 but no written procedures. CDI - Provided education and TPHC template filled out.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in between equipment. To prevent cross contamination store utensils on a clean portion of the table or other means to prevent contamination. CDI - PIC removed knife |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential upright freezer added to facility.
GENERAL COMMENT: 4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed copper bowls used for churros, chocolate sauce, Carmel sauce and raspberry sauce. Discussion with PIC regarding the bowl. Provide pH information/ product assessment for your sauces.
4-501.11 Maintain equipment in good repair. Observed joint on the slicer that attaches to the motor held by tape. Repair or replace. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 monitor/screen accumulating dust over the prep top cooler. |