|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee changing from handling raw shrimp skewer and hand flipping raw salmon to handling RTE foods. CDI - PIC educated staff, hands washed. Continue to monitor staff for when to wash hands. -2- |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane burner and sterno fuel stored directly above single use items in rear storage and dessert area. CDI - Items moved. -1- |
|
33
|
0.50
|
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 corn edamame mix, ancient grains, freshly cut lettuce and other TCS foods cooling in make tables and cold drawers at cook line. Per PIC, these products were freshly flipped with ice bags added for cold holding. CDI - PIC educated about cooling methods, items removed to WI and replaced with cold foods from WI. Items were flipped at about 2:30P. Observed queso and other sauces cooling in WI freezer in deep plastic buckets. Per PIC, items were placed in freezer and not monitored. Products were 59-89F. CDI - PIC actively stirred after verifying when products were placed in freezer. Continue monitoring cooling methods, especially when products freshly prepared and containers of food refilled. -.5-
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects in rear area after recent pest service. Remove dead insects. -0- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed hot water used for storing in-use utensils at grill at 86F. CDI - PIC replaced hot water and placed on flat top to keep at 135F or above. -0- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed cracked interior of can wash. Per PIC, this repair has been completed about 2 yrs ago. Repair. -0- |