|
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 beef stored with ready to eat ham. Observed raw ground beef stored over ready to eat biscuits in reach in cooler. CDI - Storage order was corrected. Training materials explaining proper storage order were given to PIC. -1.5 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cantaloupe and ranch dressing in flip top cooler cold holding at 47F. CDI - Items were discarded. Flip top cooler had an ambient temperature of 45F. PIC stated that flip top cooler had been repaired about two weeks prior to inspection. PIC has been advised to conduct frequent temperature checks of all cold holding equipment. -REPEAT- -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 (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 cooked potatoes held on push cart without temperature control. Observed hollandaise sauce in squeeze bottle held on prep table without temperature control. No written procedures for holding items on TPHC were available. CDI - Written procedures were given to PIC and proper TPHC procedures were explained. -0 points-
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a household use only can of pesticide stored under sink. CDI - PIC discarded item. -0 points- |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use sanitizer cloths stored on side of sanitizer bucket. -0 points- |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer test strips in establishment. A verification will be conducted by August 8th, 2024 to determine if establishment is in compliance. -REPEAT- -1 point- |