|
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 food employee doing the dishes in the rear of the facility. Employee was handling and rinsing dirty dishes on the dirty side of the dish machine, and then catching and handling clean dishes on the other side (Clean/receiving) portion of the dish machine. Food employee was some times changing gloves, and sometimes not. Employee did not wash hands until all dishes were clean.
-CDI- EHS spoke to PIC and explained the observation. PIC understood and corrected the violation. PIC then took the time to educate the food employee and had food employee wash hands.
Ensure proper hand washing is occurring specifically when engaging in activities that contaminate hands. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed home fries in the HH drawer at 131F. EHS asked PIC when the home fries were orginally cooked and added to the drawer. PIC stated that they were added approximately 1-hour prior. PIC asked if he could reheat the home fries in the oven and place back onto HH. -CDI- Home fries were Reheated in the oven to 175F and then placed back onto hot holding.
Ensure that all hot holding foods are maintained at 135F and above.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several foods out for cold holding throughout the facility during today’s inspection. This includes the lowboy unit: French Toast Mix TCS 43F, Chicken Salad 43F and pork bbq 44F. Unit was functioning properly but PIC stated that it may have been open for extended periods during the morning rush. -CDI- French Toast and Chicken salad was from yesterday, PIC voluntarily discarded. PIC stated the Pork BBQ went in this morning and was placed into the WIC to cool back down. Pork cooled properly by the end of the inspection.
Observed the middle prep unit holding proper ambient temperatures but several foods were added to the prep unit this morning well above the fill lines, and PIC stated that the flip was open for extended periods of time. Foods included Ham slices 44F, Shredded Cheese 46F and hard boiled eggs at 44F. -CDI- Moved to the WIC to cool down. All foods properly cooled by the end of the inspection.
Observed front of house beverage cooler with an ambient temperature of 47F-49F. TCS ranch was present in the cooler at 45F. FOH manager stated that the ranch was not brought into the cooler this morning. -CDI- Ranch was voluntarily discarded. PIC adjusted the temperature in the cooler to properly cold hold TCS foods. EHS stated that until the temperature decreases to use the adjacent lowboy reach in for TCS sauces.
Ensure cold holding foods are maintained at 41F or below.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed lettuce in the prep top on TPHC. EHS did not see any markings for the food to indicate start or discard time. When asked about the lettuce PIC stated that it was put in at 8:30 and shall be discarded by 12:30. EHS coached PIC that for foods marked for TPHC initial start/discard times shall properly be labeled. EHS noted that the Facility was performing TPHC correctly for their raw shall eggs, and to follow the same procedures for the eggs that they do for the lettuce.
-CDI- PIC properly labeled the lettuce TPHC. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone sitting in a bowl that was stacked with other bowls on the cook line of the facility. Ensure that employee possessions are not stored on food contact surfaces and that employee possessions are maintained in dedicated areas. -CDI- PIC stated that those bowls will not be used for service and phone was removed. PIC moved bowls to be properly washed, rinsed, and sanitized. |