|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
EHS observed rear area handsink at start of inspection with one (1) metal pan in basin and no paper towel available. CDI - PIC removed pan to warewashing and provided paper towels for dispenser. |
|
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 two (2) portions of TCS food (grits in rear kitchen steamer 2 and grits at stove area) holding below 135F. CDI - PIC voluntarily disposed of out of temperature grits.
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(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple approximately six (6) TCS food items in cooler line and cooler drawers (I.E. diced tomatoes, mushrooms, diced ham, RTE sausage) and approximately five (5) bins of raw animal foods (sausage, pork chops, chicken breasts, steaks) in raw animal foods RIC above 41F. Ambient thermometers of both units displayed temperatures above 41F. CDI - PIC adjusted temperature gauge of cooler line unit. Facility repair personnel adjusted raw animal foods RIC to begin cooling correctively. EHS observed ambient temperatures of units at 41F prior to end of inspection.
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 . |
|
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 one (1) bin of eggs placed at TPHC holding bin with previous time chart (5:32a to 9:32a) at start of inspection. CDI - PIC erased previous time chart and wrote proper time for newly placed eggs (11a to 3p) at start of inspection. |
|
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 PIC at start of inspection with watch on while handling food (cooking and plating meals.) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) labeled sanitizer bin at counter with wiping cloths at 0 ppm chlorine. CDI - Food employee rotated sanitizer to be dumped and placed wiping cloth in used linens bin. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed one (1) stack of recently cleaned utensils (plastic cups) stored at clean side of dish machine stacked while wet. Separate cleaned dishes to allow for proper air drying. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed one (1) unopened box of single service articles (to go cups) on the floor. Per conversation with PIC, single service articles had been delivered on morning of inspection. |