|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed only facility hand sink not in working order. CDI - PIC repaired hand sink and hand sink was in working order by end of inspection. - 1 - |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 chicken thighs hot holding at 120F. All other hot holding was correct. Chicken was the only item that did not have a lid on it at the steam well. CDI - Chicken reheated and then placed back into HH with a cover on it. - 0 -
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
|
1.50
|
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
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 various TCS foods without date marks in prep unit, steam well, and reach in cooler. CDI - PIC dated all items with date of prep. If prep date was not known, items were voluntarily discarded.
Observed various food items date marked from 5/3 in RIC. PIC stated these items were prepped and frozen on 5/3, but we thawed yesterday and brought on MFU for service. Facility added date of thaw to containers.
- 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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
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 several bottles of oils/sauces without labels on them. Label all items with common name of food. - 1 - |