|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee fail to wash hands after scraping food debris from slicer. CDI- EHS discussed with PIC, PIC had employee wash hands before donning gloves to continue task. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed produce stored directly above ready-to-eat foods in walk-in. CDI- EHS discussed storage order with PIC, PIC began adjusting order. *REPEAT*
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee wipe off soiled gloves on cloth held on prep table. CDI- PIC had employee discard and replace gloves. Observed food employee fail to change gloves after cracking raw shelled eggs. Employee proceeded to work with utensils, clean plates, and opening units on cookline without changing gloves. CDI- EHS discussed with employee and PIC, employee had gloves removed and items were removed to be cleaned. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed employee holding raw shelled eggs at room temp on cookline. CDI- PIC was aware and had employee place eggs in ice bath. Items were used before additional temp could be taken.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed spatulas stored on unclean soiled cloths. CDI- PIC removed items to grill. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use articles stored on floor in unused seating area. Remove to at least 6 inches above floor. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on cookline needing to be cleaned. *REPEAT* |