|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at hand sink in kitchen. -CDI- PIC provided paper napkins as hand-drying alternative. PIC stated shipment of paper towels is arriving tomorrow. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed opened container of whole milk stored in RIC that was opened today, with the intent to be held until tomorrow or greater than 24 hours. CDI- PIC added date mark.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P -Observed written TPHC procedures for facility in establishment, stating that all food displayed for breakfast service is held on time and discarded after breakfast ends, within the 4 hour time period. Written procedures state that yogurt and milk stored in small fridge for customers is also held on TPHC and discarded after 4 hours. When asked about TPHC procedures, PIC stated that facility keeps yogurts and milks held in small fridge for multiple days of service, and brings them back to the kitchen RIC after breakfast ends. Procedures stated by PIC conflicts with written TPHC procedures. -CDI- EHS walked through written TPHC procedures with PIC and stated that any food held on TPHC must be discarded after 4 hours, even if held in small fridge. EHS provided PIC with additional blank copy of TPHC procedures, if facility wishes to change or update written procedures in the future. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed box of oranges stored directly on the ground in the kitchen. -CDI- PIC raised oranges at least 6 inches above the ground. |
|
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 box of single-service articles (bowls) stored directly on the ground in the kitchen. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone stored on prep surface in kitchen, directly next to cut oranges and orange juice for customers. -CDI- Phone was removed. |