|
10
|
0
|
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 back handsink blocked with dish racks and mobile carts during inspection.
CDI - Items blocking handsink removed.
0 pts. |
|
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 various TCS foods in various units holding above 41F during inspection. See temperature chart. Ambient in units observed compliant. Items holding above 41F in WIC were stored directly in front of the door, exposing them to warm air let in while staff put away food delivered during inspection. Facility does not actively have working air conditioning, and does not have plastic curtains installed in WIC doorway.
CDI - Out of temperature foods voluntarily discarded. Maintenance contacted to assess diary RIC. REHS strongly advised installing plastic curtains to help maintain compliant air and food temperatures in WIC during peak times.
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
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 multiple food items being held on time without label identifying the time which they were removed from temperature control or which they had finished cooking. Facility’s TPHC form only reflects cooked steak being held on time.
CDI - All items held on time allowed to be labeled. REHS provided new TPHC form for PIC to fill out.
Repeat. 1.5 pts.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed all front of house staff void of proper hair restraints while preparing customer foods and beverages during inspection. Ensure all food handlers don proper hair restraints.
0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed various employee belongings being stored in conjunction with customer foods during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods, beverages, and service items.
0 pts. |