|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- *Observed - Employee making salad with bare hands. *CDI - Employee realized mistake discarded salad and then washed hands and put on gloves before remaking salad.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - Paper towel dispenser in disrepair at Handsink left of 3 compartment sink unable to dispense paper towels. *CDI - PIC provided handsink 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 - Lettuce prepped yesterday above 41F, PIC stated they checked all temperatures but cut lettuce because it usually always in temp. PIC stated that standard operating procedure(SOP) is to cool cut lettuce with ice, however, staff forgot to place item in ice to cool according to SOP. *CDI - PIC voluntarily discarded Cut Lettuce.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
*REPEAT* 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 - Lettuce prepped yesterday above 41F, PIC stated they checked all temperatures but cut lettuce because it usually always in temp. PIC stated that standard operating procedure(SOP) is to cool cut lettuce with ice, however, staff forgot to place item in ice to cool according to SOP. *CDI - PIC voluntarily discarded Cut Lettuce
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Large Metal Pot of Tomato Sauce stored directly on the floor. PIC stated item was to be cooked. EHS recommended item not be stored on the floor during prep process. *CDI - PIC had employee begin cooking product. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - 3 Employees engaged in food prep without proper hair restraints. |