|
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 a plastic food container in the back handsink. CDI - Utensil was removed. -0- |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. - Pf. Observed two dented cans of tomato sauce stored on shelving with other intact canned goods. CDI - Damaged products removed by PIC. -0- |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed container of raw marinated chicken stored over ready to eat dressings in the prep reach-in unit. CDI - PIC rearranged the storage order to prevent cross-contamination. No escalation of points due to improvement noted. -1.5-
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 |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods cold holding > 41 F in prep units. Refer to temperature observation chart. Products were prepped and placed into their respective units at 11:00 AM, per food handler present. CDI - All products transferred to the walk-in cooler/freezer. -1.5-
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. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed date labels on various TCS applicable foods extending past 7 requirement, some dates extending between 8-11 days. PIC explained that the labeling system generates these dates automatically. PIC advised that he would have the system corrected to reflect 7 day hold. CDI - Allowed date marking labels to be manually corrected by PIC. -1.5-
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
|
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 no written procedures for blue cheese butter on TPHC. CDI - REHS provided form and filled out for facility to have available for future inspections.
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 no written time stamps for blue cheese butter held on TPHC since 10:30 AM. CDI - PIC placed start and discard time label on product container. -0- |