|
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 two food handlers recontaminate their bare hands on faucet handles after washing hands and then proceed to don gloves for food prep. CDI - Staff educated followed by proper hand washing. -2- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed tray of roast beef nesting on top of a second tray of turkey in the WIC. CDI - Tray removed by PIC. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed numerous TCS applicable foods in the prep top and prep reach-in unit all above 41 F. Several were put into cold holding as early as 8:30 AM and some recently prepared. Refer to temperature observation chart. CDI - All foods transferred to WIC/WIF units and cooled down to < 41 F.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (C) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. - Pf. Observed no time written for goat cheese held on TPHC. CDI - Allowed PIC to add time stamp for goat cheese. -0- |
|
33
|
0
|
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 a tray of deli meat & cheese cooling in highly dense quantities with a cooling rate of 0 F after 20 minutes. CDI - PIC placed food in the walk in freezer. Food began to cool down < 41 F after 10 minutes. -0-
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 opened container of lettuce, beverages and packages of foods stored on the floor in both walk-in cooler and walk-in freezer. Remove from floor.
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 (1) dented can of diced red peppers stored with intact goods. CDI - Dented can removed for disposal. -0- |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
REPEAT VIOLATION: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all but one food handler without hair restraint. Points remain at half demerits due to improvement. -0.5- |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two damp and soiled wiping clothes on prep table and cutting board. -0- |