|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed trash cans placed in front of a handwashing sink. CDI. Trash cans moved. Keep sinks accessible at all times. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked chicken in a commercial wrap thawing in the same sink as raw shrimp. CDI. PIC separated the items to thaw in different sinks. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 (B) Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed large roast cooked to 123 F. PIC advised product was to be cooled down and served tomorrow. Roast must be cooked to at least 130 F and held at that temperature for 112 minutes. CDI, roast returned to the oven for continued cooking. |
|
20
|
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 a garlic cilantro sauce made in house at 55 F in the flip top unit prepared this morning. CDI product returned to the walk-in for cooling. Observed grilled chicken and sliced tomato in the flip top unit stored too high in the pan and at 43 F, lower portions of the products in the pans were at 41F or below. Items moved to the walk in for cooling. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed in house prepared Tuscan butter, clam chowder, in house prepared pimento cheese with dates between 7/17/21 and 7/19/21. Observed in house prepared marinara sauce with no date, PIC was off of work when it was prepared. Observed milk with no date in the servers refrigerator. CDI, all products discarded. Discard all TCS products that are greater than 7 days old daily. Ensure all TCS food items are date marked and discarded per the NC Food Code. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 in house prepared butter at 63 F. Product observed in a deep plastic container. 20 minutes later product was still at 63 F. CDI, PIC moved the product to a shallow metal pan and product began to cool properly. |
|
38
|
0
|
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.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee with no hair net or hat. Observed two food service workers with watches. |