|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee place raw steak on flat top grill and then proceed to touch bread without a hand wash and glove change. CDI-EHS shared observation with PIC. Sandwich prep duties were split between two employees so one employee will touch raw meat only and the other employee will touch RTE foods only. Bread was discarded. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed wrapped cheese slices that were touching raw steak. When prep top was opened again, the same cheese was then placed over RTE lettuce, onions, and mushrooms. CDI-EHS explained cross contamination to employee and the contaminated RTE foods were voluntarily discarded.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee discard RTE foods that had been contaminated with raw steak proceed to grabbing other RTE foods with same gloves and place on gyro. CDI-EHS explained how cross-contamination had occurred and gyro was voluntarily discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle. Initially PIC stated they thought it was window cleaner, but they later stated it was ammonia and water. CDI-PIC labeled spray bottle. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 tomato salad, potato salad, and pasta salad cooling in cold holding display case at 44F. Observed over stacked sliced deli meats placed in the prep top unit above 41F. Observed roasted potatoes that had been cooked earlier in the day that were 92F in the center and 69F at the outer portion of the pan. CDI - Tomato salad, potato salad, pasta salad and deli meats were moved to quickly cool in WIC.
For more information, please visit: http://meck.co/FoodSafety 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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed shakers and squeeze bottles with no labels. All working containers need labeling. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed multiple large cans stored on rack for use. Dented cans with comprised seals cannot be used. CDI-EHS explained to PIC the need for a designated place for dented cans and cans were moved to office to be returned. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths left out on counters/prep surfaces throughout kitchen. CDI-All in-use wiping clothes were moved to sanitizer buckets. |
|
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 non-food contact parts of deli slicer with food debris. Clean more thoroughly. |