|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
6-301.14 Post a handwash sign at each handsink.
Observed employees dumping coffee in handsink during inspection. Observed no handwashing sign at any handsink in kitchen area.
CDI - Coffee pot removed from sink. Handwashing signs provided.
Repeat. 1 pt. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed moldy strawberries and moldy ground cherries in bowl prep during inspection. PIC stated items had been purchased for specials menu, but items had been discontinued due to management dissatisfaction.
CDI - PIC voluntarily discarded.
0 pts. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all TCS foods in front RIC and back RIC 1 holding above 41F. See temperature chart. Ambient in front RIC 46F. Ambient in back RIC 1 41F. Back RIC 1 observed over stocked, potentially blocking proper air flow throughout unit. Observed garlic and oil mix being held outside of refrigeration. PIC stated mixture is held outside of temperature control during service, and placed in refrigeration over night. All foods voluntarily discarded. Maintenance contacted during inspection. EHS observed ample refrigeration space provided without the use of either unit.
72 hour VR required.
Repeat. 3 pts. Risk Control Plan to be discussed if no improvement by next inspection.
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
|
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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed cartons of milk and milk alternatives not baring label indicating their date of opening. PIC stated all milks had been purchased on 10/16, but could not provide receipt or invoice to verify.
CDI - Milks allowed to be labeled with date of opening. EHS informed PIC that this practice shall not be allowed in the future.
0 pts.
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.
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 carton of milk being held outside of temperature control for use at espresso bar. PIC stated it is held outside of refrigeration for approximately two hours before it is emptied, but will be discarded at the four hour mark if not emptied by that time. Carton of milk had not been labeled with time it was removed from temperature control. Facility does not have filled out TPHC procedures.
CDI - PIC provided TPHC procedures and filled out during inspection. Carton of milk labeled with time it was removed from temperature control.
1.5 pts.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused.
Observed various single use food containers that had been washed for reuse storing various items throughout kitchen. Ensure single use items are properly disposed of after their initial use.
0 pts. |