|
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 cooked plantains stored on top of steam table. Per PIC, steam table is full. Plantains are discarded after 4 hours. No time notations was noted on container and no TPHC policy was available. CDI - PIC placed time on current plantains and EHS will emailTPHC form at end of inspection.
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 |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed container of cooked chicken in WIC without date label. Per PIC, item should have been discarded at opening. CDI - PIC voluntarily disposed of chicken at time of inspection.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
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 plantains holding below 135F. Per PIC, items are on time as a control. No written procedure or time notation was noted on container. EHS will email TPHC form to owner to fill out and a verification visit will be conducted within 10 days to verify procedure is present and tracking is being conducted. - 1.5 -
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed no measurable chlorine sanitizer in front of house wiping cloth bucket. Maintain levels to provide for proper sanitization. All other facility sanitizer was within range. - 0.5 - REPEAT |
|
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 long metal pans stacked wet in clean storage area. Allow items to air dry prior to stacking. - 0.5 - REPEAT |