|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed two food employees wash their hands at the handsink, then turn off faucets without using a protective barrier.
CDI: Employees were educated and they re-washed their hands. |
|
10
|
0
|
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 a few single-serve gloves stored inside the handsink next to the make line.
CDI: Gloves were removed.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed soft drink dumped inside the handsink located behind the register.
CDI: Drink was discarded.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels in the dispenser of the handsink next to the make line.
CDI: PIC refilled with paper towels. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed two pans of sliced tomatoes that were temping above 41F, stored inside the WIC. Date stickers showed that the tomatoes were prepped this morning at 9:04AM; EHS's observation was at 3:30PM. Two other pans of sliced tomatoes prepared at the same time this morning were temping at 41F.
CDI: Tomatoes were voluntarily discarded since 4 hour cooling window had passed.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed pan of fried chicken tenders temping below 130F, under the heat lamp. Food employee stated that they fried these moments before EHS walked in.
CDI: Food employee reheated chicken tenders to above 165F and placed in the HH shelves.
REPEAT VIOLATION.
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 . |
|
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 two pans of sliced tomatoes stored inside the WIC that had missed the 4 hour cooling window. Both pans were tightly wrapped in seran wrap. PIC stated they usually keep half of the wrap open while cooling, to allow cold air flow inside the pans.
CDI: Tomatoes voluntarily discarded.
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 . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 soiled gaskets in cold holding units throughout the facility. Observed heavy accumulation of food debris on interior surfaces of RIF. Observed soiled interior surface of microwave. Observed shelves on the speedrack inside the WIC soiled with food residue.
Increase cleaning frequency. |