|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cook line handsink being used to fill containers of water between uses. CDI - PIC instructed food employee to use prep sink. -1-
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at dish pit handsink at beginning of inspection and upstairs handsink. CDI - Paper towels provided. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs stored directly above RTE sliced cheese and other cold TCS foods and raw chicken stored directly above RTE chicken in WI cooler on speed rack by door. CDI - PIC corrected storage order. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 several containers of RTE TCS foods date marked with prep date of 08/04, 08/07 and one with a 7 day expiration of 08/14 in walk in cooler and at cook line. CDI - PIC voluntarily discarded. -1.5-
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 herb butter made with unsalted butter held at room temperature throughout service, cooled and then used in the same way the next day. CDI - PIC voluntarily discarded and EHS advised PIC to soften small batches using TPHC for no more than four (4) hours and to discard at the end of time window if TPHC is used for herb butter. -0-
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane torch with tank stored directly above prep sink. CDI - PIC moved and WRS prep sink for use. -1- |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooling at room temperature for cooked beets, cooked chicken wings and boiled eggs at a rate of 0 degrees per minute. Per PIC, WI is too small for cooling and this methods is used within first two (2) hr window. CDI - PIC explained procedure and EHS advised monitoring throughout process to ensure correct temps and times. PIC placed cooked chicken wings in WI within 20 mins of 2 hr window at 74F. Good at 64F within time frame. -0-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |