|
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 employees using hand sink to catch crumbs from cutting bagels during inspection. CDI - EHS advised PIC and employee to cut bagels elsewhere.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink stocked with hand sanitizer instead of hand soap during inspection. CDI - PIC replaced sanitizer with soap. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer with visible food debris behind the blade during inspection. EHS observed employee wipe down slicer and not properly remove this food debris. CDI - EHS had employee reclean.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened chub of ham, opened chub of Taylor ham, sliced meats, and sliced pepperjack throughout kitchen not baring date label indicating the date the items were opened. CDI - PIC was able to verify the date of opening and had employee label. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 Observed bacon, sausage, and cooked potatoes being held on time on stove and pooled eggs adjacent to stove during inspection. All items had been labeled for 7:00am, and were still out at 11:30am. When questioned, the employee stated the bacon, sausage, and potatoes had all been cooked at 9:30am, and the eggs had just been replaced. The time chart had not been undated to reflect this. CDI - Employee write the proper time on the chart. |