|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed personal water over the 3-compartment sink. Relocated to prevent cross contamination |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels next to the flat top grill handsink. Provide.
6-301.11 Handwashing Cleanser, Availability (Pf) Observed no soap next to the flat top grill handsink. Provide.
VR required within 10 days. |
|
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 charcuterie board with cheeses and meats at 59/60 F, and lobster tails at 70F. CDI - PIC discarded charcuterie boards meats and cheeses, and lobster tails. These items are to be on TPHC however the times and temps were not noted.
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 . |
|
24
|
1.50
|
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 Observed lobster tails and charcuterie meats/cheeses not on the TPHC time and temp logs. PIC stated that the times and temps are in the main kitchen. Explained to the PIC that once the foods travel from the main kitchen to Hardwood a TPHC log sheet shall be used to document the times and temps when TCS food arrives below 41F and/or above 135F. CDI - cheeses, meats and lobster tails discarded during inspection. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 equipment stored under the food prep sink. Relocated to prevent contamination from plumbing lines. |