|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee prepping guacamole after entering kitchen without washing hands. CDI- EHS discussed when to wash with PIC, PIC had food employee stop task and properly wash hands.
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed food employees prepping foods with gloved hands, handling equipment, and handling single service items throughout kitchen without changing gloves or washing hands after changing tasks multiple times. CDI- PIC had food employees remove gloves and wash hands after EHS discussed. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employee contacting prepped guacamole with ungloved hands and hand place tortilla chips into guacamole before moving to deliver to customer. CDI- EHS spoke with PIC, stopped food employee, PIC had employee discard item and wash hands properly before exiting kitchen.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
10
|
0
|
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 handsink at end of cookline being used to store unclean dishes. CDI- PIC had food employee remove items and clean sink. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pico, diced tomatoes, spinach dip in flip top; chile poblano and raw TCS foods temping above 41F. PIC stated that during projected busier hours flip top is maintained open. CDI- PIC removed items to be rapidly cooled due to items being within parameters. Ensure lids are maintained closed when not in use to allow cold ambient air to be maintained.
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 . |
|
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 black beans and salsa enchilada cooling in WIC in deep densely packed containers with tight fitting lids. CDI- after EHS discussed effective cooling methods with PIC, PIC removed tightly fitting lids and moved salsa enchilada to an ice bath with a designated employee to stir item.
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 . |
|
47
|
0
|
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 of 2D prep unit on cookline heavily damaged. Replace gaskets.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed soiled cardboard being used on shelving throughout establishment. PIC stated that cardboard is changed out bi-weekly. Remove cardboard shelving or increase cleaning frequency to preclude accumulation and potential for harborage. |