|
8
|
0
|
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 wash hands properly then turn off faucets with bare hands not using a barrier exposing hands to recontamination. *CDI - PIC educated food employee on mistake, food employee rewashed hands properly. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf- *Observed - Food employee use handsink to fill up sanitizer bucket with water. *CDI - PIC educated employee on proper use of a handsink and where to fill up buckets of water. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- *Observed - Raw Chicken stored above raw seafood, raw beef and raw pork in WIF. *CDI - PIC had food employee reorganize WIF, to correct storage order to avoid contamination of products.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
0
|
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 - No date on cooked vegetables from yesterday and observed todays date on chicken that was cooked yesterday. *CDI - PIC labeled items with correct dates.
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 . |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - Salsa’s and sauces throughout kitchen without labels to properly identify the product. *CDI - PIC correctly labeled items. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - sanitizer buckets with chlorine sanitizer at too high of concentration above 200ppm. *CDI - PIC diluted sanitizer buckets with water to balance out the chlorine concentration sanitizer tested at 150ppm after correction. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. *Observed - Scoop handles to dry rice and dry beans stored directly in contact with the food, scoops shall be stored with handles above food to avoid possible contamination. *CDI - PIC stored handles above products. |