|
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.
Observed equipment stored inside hand sink basin of prep area.
CDI- PIC removes items and sanitizes basin. (-1) |
|
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 white clams above fill line of container in fliptop at 44F.
CDI- EHS confirmed when clams were last 41F (this morning in WIC prior to restocking fliptop). PIC removes top layer and rapidly cools in WIC. Fliptop seen in good repair, all other items 41F or below. (-1.5) |
|
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 TPHC onsite. TPHC items include all TCS foods at the buffer, and soups in the main kitchen. PIC should fill out one procedure form for each area, and retain onsite. (-0)
Form here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english |
|
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 used wiping cloth on fliptop prep table. EHS advises PIC to keep wiping cloths, once used, in proper concentration of sanitizer. (-0) |