|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee wipe off soiled gloved hands with cloth. CDI- EHS discussed with PIC, PIC had food employees remove cloths from area and discard gloves. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw steak, raw chicken, house portioned veggie patties, and hot dogs temping above 41F at WIC reach-in door. Door unable to be maintained closed due to gaskets being in disrepair. CDI- PIC removed items to ice baths due to items being within parameters. *REPEAT*
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed corn salsa, diced tomatoes, and wild rice held without dates in cold holding units on cookline. PIC stated that items had been prepared on yesterday morning. CDI- EHS discussed date marking, PIC applied correct dates due to being aware of when items were originally prepped.
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
|
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 portioned ribs cooling at a rate below .12F/min in WIC due to ice bags not contacting all areas of items, item being tightly wrapped and stacked. CDI- EHS discussed cooling methods, PIC had food employees prepare additional ice bags to be placed on ribs. *REPEAT*
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in solutions below 150ppm. CDI- PIC removed buckets to be refreshed to above 200ppm. EHS confirmed. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on reach-in doors for WIC in disrepair, gaskets of low RIC at entrance of kitchen in disrepair. PIC stated that a work order had been placed. Gaskets being in disrepair are causing doors not to fully close, TCS food in area temping above 41F. See item #22. |