|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed employee return to deli line from grocery floor and attempt to don gloves without first washing hands. CDI - Fresh Foods Manager corrected employee who was observed washing/drying hands correctly before placing on gloves. - 2 - |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS food on deli line (sandwich prep and deli display cases) and associated customer grab and go items above 41F, see temperature chart. CDI- PIC voluntarily discarded items. - 3 - REPEAT
A VR will be conducted within 3 days to verify repair of units and their ability to hold TCS foods at 41F or below. Units may be utilized prior to VR if temperature can be maintained.
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 . |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf
Observed acidified sushi rice without time stamp on container as outlined in HACCP plan. CDI - PIC placed time on container at time of inspection from records in red binder. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed numerous flies in deli area. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed cold holding units on deli line with ambient and food temperatures above 41F. Per PIC, emergency repair request and been called prior to EHS arrival. Units were still being utilized. Units must be placed out of service and TCS items removed until unit can maintain items at 41F or below. - 0.5 - |