|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed clean storage bins in the basins of both handsinks during morning preparation. CDI - Food employee moved bins from handsinks during preparations at start of inspection and wiped down handsinks. |
|
15
|
0
|
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 one (1) bin of raw shrimp stored above French fries in prep unit. CDI - position of raw animal food was changed to prevent potential contamination.
Note: Observed unwashed tomatoes stored at higher storage than sealed ready to eat sauces, though not directly above them in WIC. EHS provided storage order charts for WIC and reach in units.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 foods (steamed vegetables and chicken skewers) below 135F in steam table. Portions of food were elevated away from heating element (pan of vegetables was double insulated away from steam, chicken skewers stored above fill line). CDI - Food employee rapidly reheated items and rearranged to prevent food items from falling below 135F. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 one (1) bin of tomatoes, dated for 11/20, in WIC. CDI - Food employee voluntarily disposed of out of date food item. All other TCS, non date mark exempt food was properly date marked.
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
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 properly utilized TPHC procedures for premade to go containers of TCS food (salad mix) (sauces) disposal method as discussed by PIC, etc.) However, no completed written procedures were available at time of inspection. CDI - EHS provided blank TPHC procedures to PIC and filled out one copy of TPHC procedures to be maintained within establishment. REPEAT.
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 unlabeled stations for TPHC items (salad bins, sauce to go cups). Per observation and conversation with PIC (temperatures ranging from 43F to 48F), items had been removed at approximately 10:30 a.m. CDI - EHS placed TPHC labels (10:30a - 2:30p) at salad and sauce areas.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |