|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage stored on prep surface with clean dishes. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed that the cook line prep unit was unable to maintain TCS foods at 41F or below. EHS observed yogurt, shredded cheese, and chili sauce that were holding above 41F. Ambient air temperature of the unit was 63F. PIC voluntarily discarded TCS itmes in the unit and prep unit was placed on temporary TPHC procedures. See comments. 3- day VR Required.
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 (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 that facility is holding dosa dough and Idly batter on TPHC without prior written approval. CDI- EHS provided PIC with TPHC documents and assisted in completing them. EHS reminded PIC that document should stay onsite.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle without a label. CDI- PIC labeled the spray bottle.
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medication stored above the prep table on the cook line. CDI- PIC relocated the medication to the office. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops with no handles stored in non-TCS products. EHS advised PIC that scoops with handles shall be used and the handle should be kept out of the product. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes stored as clean stacked wet. EHS advised PIC that all dishes should be allowed to fully air dry before stacking.
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed that facility is cloth drying dishes. EHS advised that dishes must air dry and that cloth drying is not permitted. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at the mop sink. Repair. |