|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
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 drink stored on prep table and an employee drink stored above restaurant items in WIC. *CDI - PIC moved employee drinks to lower shelves to remove the possibility of contamination. |
|
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 - Handsink blocked by box of To-Go Boxes. *CDI - PIC moved box to allow access to handsink.
6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - Soap dispenser located at back handsink not dispensing hand soap. *CDI - PIC supplied handsink with hand soap. |
|
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 - Milk held on time without written TPHC procedures available. PIC stated TPHC procedures were provided to his email during permitting and he filled them out on his IPad which he left at home. *CDI - PIC found TPHC procedures in his email using his laptop filled out procedures, printed and posted it onsite.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Densely packed container of Cannoli Cream Cheese with tight fitting lid cooling in WIC with little change in temperature after 60min. *CDI - PIC placed container into ice bath inside of WIC with lid slightly open to assist with more rapid cooling.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Sanitizer bucket stored directly on the floor (on an elevated drain vent). *CDI - PIC placed sanitizer bucket on lower shelf removing it from the floor. |