|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee leaving restroom and proceeding to don gloves without a hand wash. CDI - EHS stopped employee from continuing and advised a hand wash. Food employee wash hands before donning new gloves. (2) |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. EHS observed handsink without proper handwashing sign. CDI - EHS provided hand wash signs. (0) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 -P Observed mashed potatoes with no date, cilantro rice out of date, spinach and crab dip with no pull thaw date. CDI - PIC voluntarily discarded items out of date and placed correct date marking for items without dates. EHS observed improvements since last inspection and will not escalate points. REPEAT. (1.5)
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
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 EHS observed buffet being utilized but is not time stamped to indicate start time and end time. Buffet runs from 11 to 2 and then the food is discarded stated on permit. Facility has TPHC form for buffet. CDI - PIC added time stamp for buffet. (0) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed paper towels being used in containers of lettuce to absorb moisture. EHS advised to dry lettuce using spinning equipment before storage to prevent the need for paper towels being used. (0) |