|
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 a whisk being stored in a hand sink on the left side of the cook line. Also observed a large amount of ice that had been dumped into the the hand sink on the right side of the cook line. Hand sinks are to be used for hand washing only. -CDI- Whisk was removed. (1 pt) |
|
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 several items in flip top units that were above 41F while said to be cold holding. -CDI- PIC placed the necessary items in the WIF to be quickly cooled back down to 41F. EHS observed the temperatures of the items to be between 34-36F. (1.5 pts)
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
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed breakfast potatoes being held on TPHC without correct time stamps. -CDI- PIC provided correct time stamps. (0 pts) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths being held in a QUAT sanitizer solution at 0ppm. -CDI- PIC discarded old solution and replaced it with new QUAT solution at 200ppm. (0.5 pts) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed slightly wet stacked metal and plastic containers while being stored as cleaned and dried. Separate containers to allow proper air drying. Points not escalated. REPEAT*** (0.5 pts) |