|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. EHS observed no hand washing sign by front hand sink. CDI - EHS provided signage. (0) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed sliced tomatoes, shredded cheese, and boiled eggs in make unit above 41F. PIC stated items were just placed into unit at 2pm. EHS observed ambient temperature at 33F. EHS discussed potentially using TPHC in place of cold holding. PIC will notify EHS when decision is made. TPHC provided. CDI - PIC removed items and placed in freeze to quickly cool. REPEAT. (1.5)
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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) EHS observed egg bites received from maple meal prep, this is a commissary kitchen and has been required to date packaging prior to sending to this facility. Once received, PIC stated egg bits should number be held longer than 4 days. CDI - PIC voluntarily discarded all egg bites held beyond 7 days. REPEAT. (3)
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 . |