|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 two (2) bins of food (cooked samosas in prep unit, tandoori chicken in WIC) with no date marks. Per conversation with employee, food items were prepared on date of inspection. All other food portions were properly date marked with label gun. CDI - Food employee attached date marks to unmarked food items via label gun.
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 |
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.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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) pan of unsalted ghee at prep table with date mark for 05/17 held at room temperature. Per conversation with food employee, ghee is held at room temperature for four hours or less during service periods to butter naan bread and disposed of if there is any remainder after lunch. Ghee was removed from refrigeration at 12:30 p.m. EHS observed ghee at a temperature of 60F. CDI - EHS station labeled ghee for disposal time four hours (approximately 4:30 p.m.)
EHS discussed proper procedures for TPHC food items with employees:
TPHC items are to be marked for disposal no later than four hours after removal from temperature control. TPHC instruction sheet is to be held within food establishment for review by EHS during visits and inspections. EHS and food employees filled out TPHC sheet at time of inspection to be retained for future review. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two (2) bottles of approved food coloring at front spice rack and prep table shelving. All other containers were labeled properly. CDI - EHS attached labels to food coloring bottles. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available for testing quat sanitizer. Facility only had chlorine test strips. A verification will occur no later than 05/27/2024. |