|
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 procedures for cold and hot TCS foods held using TPHC at beginning of inspection. CDI - PIC filled out TPHC form during inspection and posted in kitchen to right of combi oven. Follow this procedure for TPHC and have available for all future inspections. -1.5-
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 buildup inside containers used for butter, jelly and other breakfast condiments and inside coffee condiment containers. Clean often enough to prevent buildup. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11 (A)(3) Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed absorbent ceiling tiles over can wash. Facility is open under a transitional permit and the following items are still non-compliant:
1. REPLACE CEILING TILES OVER CAN WASH WITH NON-ABSORBENT TILES
3. MOVE BOTTOM SHELVING TO AT LEAST 6 INCHES ABOVE FLOOR ON ALL RACKS IN DRY STORAGE
4. REPLACE ALL WATER DAMAGED CEILING TILES IN SERVING AREA AND DINING AREA
ALL ITEMS SHALL BE CORRECTED PRIOR TO END OF DAY ON 12/11/2023 TO AVOID LOSS OF PERMIT.
-0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items such as tomato sauce and vinegar that are not on the menu for the breakfast bar stored above clean items for breakfast bar on high shelf in dry storage. Move these items to a different location for employee items. -0- |