|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- *Observed - PIC wash hands properly then turn off faucet without using a barrier recontaminating their hands. *CDI - EHS educated PIC on mistake and observed a proper handwash. NOTE: No points deducted due to severity and PIC quickly realizing mistake. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels at both handsinks in kitchen area. *CDI - PIC provided paper towels.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf- *Observed - Metal parts to grinder stored in handsink. *CDI - PIC removed parts |
|
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 - Shredded cabbage prepared at 11 a.m. above 41F at 3 p.m. *CDI - PIC voluntarily discarded item.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- *Observed - Cooked pork, imitation crab meat, and tofu from yesterday without date marking. *CDI - PIC date marked products.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 - Shredded cabbage cooling in WIC stored large bus tub well over the fill line causing product to not cool properly. *CDI - PIC voluntarily discarded item.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
*REPEAT* 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. *Observed - House hold only air fryer in use in establishment kitchen. EHS asked why facility hasn’t removed item as it was marked in last inspection, PIC stated they’re currently looking into alternative equipment. |