|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (B) Wash hands after using the toilet room.- P EHS observed food employee entering kitchen, grabbing gloves to don, and preparing to begin working with RTE foods. EHS stopped employee and requested employee wash hands. Employee stated they washed hands in the restroom. EHS provided education and stated that hands shall be washed once entering the kitchen after using the restroom prior to working with food. CDI - EHS instructed food employee to wash hands. Food employee properly washed hands prior to donning gloves. (2) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed sanitizer in three compartment sink being actively used to sanitize dishes. EHS observed concentration at 0ppm. EHS observed manufacturer instructions stating to sanitize the concentration must be maintained at 150ppm minimally. EHS provided education. CDI - food employee drained three compartment sink and re-filled with sanitizer at 150ppm. (1.5)
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. EHS observed marinara sauce in WIC above 41F (see temp chart). EHS observed today’s date on container, however, PIC stated the sauce was made yesterday prior to close. Sauce is taken from can and heated on stove with seasoning, then cooled down in WIC in large metal pot uncovered. PIC stated due to making it at close, this cooling process was not monitored, sauce not stirred, and a lid was placed on the container this morning without a temperature check. EHS provided education. CDI - PIC voluntarily discarded both pots of marinara due to missing cooling window. (0)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 EHS observed marinara sauce in WIC above 41F (see temp chart). This item was observed actively cooling from being made the day prior. PIC stated sauce was left uncovered overnight. EHS observed sauce stored in large metal pot with lid. PIC stated lid was only placed on container this morning. EHS provided education. CDI - PIC voluntarily discarded sauce due to missing cooling window. (1) REPEAT. ***EHS advised if cooling methods remains out of compliance a risk control plan could be implemented during the next inspection.
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 . |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed food employees preparing food without proper hair restraints. EHS has discussed this issue with PIC on the last two inspections. REPEAT. (1) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P EHS observed hose with nozzle attached installed on back mop sink faucet. EHS observed this hose under pressure without proper vacuum breaker installed. EHS provided education. CDI - PIC removed nozzle. (0) |