|
10
|
0
|
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 ice and beverage dumped into handwashing sink near prep line. CDI - Items were removed by regulator. -0 points- |
|
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 potatoes, sausage gravy, and sausage patties in hot box hot holding at temperatures between 118F and 126F. CDI - Items were placed in hot box one hour prior to inspection. PIC has been advised to place items on TPHC and to discard after 4 hours. PIC has been advised to conduct frequent temperature checks of hot holding equipment and to maintain hot holding temperature of TCS foods at 135F or above. -1.5 points-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, turkey, tomatoes, and hardboiled eggs cold holding in flip top cooler at temperatures between 48F and 52F. CDI - Flip top cooler is located closely to griddle and was closed to allow items to cool. Items cooled to 41F by end of inspection. PIC has been instructed to conduct frequent temperature checks of cold holding equipment and to maintain cold holding temperatures of TCS foods at 41F or below. -1.5 points-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 raw shell eggs stored on shelf without temperature control. PIC stated that items are held on TPHC starting at 10:45AM but were missing the time in and discard times. CDI - PIC labeled raw shell eggs with time of discard. -0 points- |
|
33
|
0.50
|
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 cooked sausage patties cooling at ambient room temperature on speed rack in kitchen. Sausage was 76F. CDI - PIC moved cooling sausage patties to walk in cooler to rapidly cool to 41F or less. -0.5 points-
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a watch. -0 points- |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados stored in flip top cooler with produce stickers still attached. Wash fruits and vegetables prior to use and remove produce stickers and sticker residues. -0 points- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer testing kit in establishment. Establishment uses both quat and chlorine sanitizers. A verification will be conducted by Friday, August 4th to determine if establishment is in compliance. -0.5 points- |