|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of both ice machine in need of cleaning, residue accumulating on the interior panel and water reservoir. Clean and maintain. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked shrimp at 102F on shelf above the stove. CDI - PIC rapidly reheated to over 165F. Observed cooked potatoes at 60F on the drain board of the prep sink. Observed bagged cooked grits in a water at 90F. PIC stated that these three things are used within a couple hours. CDI - PIC has decided to use TPHC for these items.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Observed 3 pallets of raw shelled eggs sitting on the prep table at ambient air. PIC stated they use these within a couple hours. Placed out at 8AM. CDI - PIC has decided to use TPHC.
For more information, please visit: www.mecknc.gov/foodsafety |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed poached eggs not correctly marked with accurate times -sticker stated 9-1, however the the PIC stated it was placed at 8AM. CDI - Allowed to correct the time.
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 the facility holding more TCS foods on TPHC. CDI - EHS will update the TPHC procedures for the facility and education/review with the PICs.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers with ineffective bear restraints. Provide. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dishwasher wiping dry bowls at the dishmachine. Observed food handler wiping dry a condiment cup at the food prep line. CDI - Provided education on the importance of air drying. |
|
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 gaskets on refrigeration units and all exterior of equipment at the front bar area in need of cleaning. Clean and maintain. |