|
10
|
1
|
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 handsink located next to the coffee station.
CDI: PIC provided a roll of paper towels for the handsink. |
|
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 a cambro of cooked beef empanada filling, and a cambro of cooked chicken empanada filling both missing thawed dates, stored inside the lowboy of the make table. PIC stated that she pulled both containers from the freezer yesterday to thaw.
CDI: PIC wrote thawed dates on both containers.
Observed mixing bowl of shredded rotisserie chicken and a bowl of cooked chicken stock both missing prep dates, stored inside the WIC. PIC stated that she prepared both of these TCS food items yesterday.
CDI: PIC created date labels for both items.
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 liquid eggs and sliced cheese held on TPHC and indicated with the start time at the make line, but no written procedures for this approval.
CDI: EHS provided PIC with a new hardcopy of the TPHC template and filled out while EHS still on site. Food not discarded since start time had not surpassed the 4-hour window.
Observed spinach and feta cheese danishes held on display. PIC stated that these are not placed on TPHC but were baked this morning around 7AM and gets tossed at the end of the day; EHS explained this is a TCS food item that needs to be kept under temperature control or on TPHC.
CDI: Spinach and feta cheese danishes were added to the TPHC written procedures and PIC created sticker to indicate start time so that the danishes do not surpass the 4-hour window.
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 a food employee actively engaging in food prep without a hair restraint.
Ensure all food employees have some sort of approved hair restraint (hairnet, hat, visor) to prevent contamination. |
|
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 soiled gaskets inside the make table and the lowboy cooler of the coffee station. Observed interior surfaces of microwave soiled with food debris.
Increase cleaning frequency to prevent accumulation of debris. |