|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the battery to the paper towel dispenser for the cookline handwash sink to be dead, not allowing for paper towels to dispense.
CDI - PIC temporarily placed stack of napkins at the handwash sink while maintenance was informed of the dead battery. |
|
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 clamshells of chicken salad in the coffee bar display case at temperatures of 45-48F. PIC stated the chicken salad was house made yesterday and kept in the WIC to then be used to make the sandwiches today at approx. 9am.
CDI - PIC moved clamshells of chicken salad sandwiches to WIC to rapidly cool.
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
|
0
|
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 - Observed a container of whole milk and heavy cream to be held for longer than 24 hours and not provided with a date mark in the lowboy refrigerator beneath the espresso machine.
CDI - PIC date marked items as they were both opened yesterday.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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. - Observed no written procedures on site at the time of the inspection for the milk carafes that are held on 4 hour TPHC as per the PIC who stated he has a timer on his phone to change the milks out.
CDI - EHS provided TPHC document on site and filled it out with the PIC at the end of the inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 2 small working containers of salt and pepper on a prep table in the kitchen beneath the spice rack.
CDI - PIC labeled containers. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed no sanitizer bucket set up for the storage of soiled wiping clothes at the coffee bar. |