|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
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 employee on the cook line touching multiple surfaces, RTE hamburger buns and raw items without proper handwashing. CDI - PIC had employee wash hands and discarded hamburger buns.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dishwasher moving between dirty dishes and clean dishes without washing hands. CDI - PIC had employee wash hands.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee using double gloves. PIC stated employee is allergic to gloves that facility uses and he supplies own gloves and then double gloves. Observed employee not properly changing gloves in between tasks as well as improperly taking off first layer of gloves. First layer of gloves must come off easily into trash. CDI - PIC had employee re-wash hands before donning new gloves. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed visible food debris in hand sink in prep area of kitchen. CDI - hand sink cleaned out. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food items stored in the WIC that were prepared the day before without covers on them. Once food is properly cooled, cover.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed Unwashed strawberries and blueberries stored over ready to eat prepped items. CDI - PIC rearranged storage in WIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates on the cook line with visible food debris. Observed visible food debris on strainer stored as clean. CDI - top plates and strainer were taken to be w/r/s.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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. Observed corn that was roasted at 8am on speed rack on the cook line at 70F at 12:35pm. CDI - PIC voluntarily discarded all corn.
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 Observed roasted corn cooling on sheet pan on a speed rack on the cook line. Corn was roasted at 8am and was still 70F at 12:35pm CDI - PIC voluntarily discarded corn
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed grill cook cleaning grill with the grill brush while food was still cooking on the grill in close proximity to the food that was cooking. Be mindful of bristles and old food debris. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed large white rolling bins of flour etc. in need of cleaning. Increase frequency. |