|
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 no paper towels at the handwash sink adjacent to the ice machine in the main kitchen area.
CDI - PIC replaced paper towels. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the dishwasher at the bar area to be testing at 0ppm of chlorine at the time of the inspection. Sanitizer bottle was observed to have just been changed but the staff did not fully prime the machine following the bottle change, resulting in it testing for 0ppm. Education provided on proper priming procedures following a sanitizer bottle changed and how to know when the priming is finished. REPEAT.
CDI - Dishwasher was primed and retested at 150ppm chlorine.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed one container of beer cheese to not be date marked in the WIC at the time of the inspection. PIC stated that it was left over that was cooled down last night and was going to be reheated today.
CDI - Item date marked.
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
|
1.50
|
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 written TPHC procedures on site at the time of the inspection for the fries, eggs, butter, and ranch in the kitchen or the whole milk, half & half, and oat milk at the coffee bar. All items were observed being properly tracked using the 4 hour timers at the time of the inspection. PIC stated to have misplaced the file that contained the written procedures.
CDI - PIC digitally filled out new TPHC procedures (1 for kitchen and 1 for coffee bar) and reprinted them by the end of the inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |