|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed rolling cart in front of handsink during inspection.
CDI - Cart moved to appropriate location.
Repeat. 1 pt. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed garlic sauce about to miss reheating requirements during inspection. See temperature chart. Sauce had been reheated in steamwell, as opposed to being reheated on the stove before being placed into steamwell.
CDI - Sauce placed on stove to complete reheating within proper timeframe.
0 pts. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various TCS foods in WIC, prep unit, and veggie lowboy holding above 41F during inspection. Ambient in all units out of compliance. See temperature chart. All out of temperature foods voluntarily discarded. Maintenance contacted during inspection. Facility opted to voluntarily close until repair. PIC to confirm units are working with REHS by sending photo evidence of ambient air temperature recorded on a thermometer before resuming service.
72 hour VR required.
1.5 pts.
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.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed chicken being held on time during inspection with no procedures on how to execute TPHC, and no time stamp identifying the time which it was removed from temperature control.
CDI - Chicken voluntarily discarded. TPHC form provided.
0 pts.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee phone being stored above prep area during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods.
0 pts. |