|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee open beverage container stored on cart used to transport food and utensils. Ensure employees used closed beverage containers and store them in a manner to prevent contamination. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves and begin to done new gloves to serve food. CDI-EHS explained observation to PIC and employee properly washed hands. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed packaged sandwiches and salads in cold holding above 41F. Reference temperature chart. CDI-Salads and sandwiches were moved to WIC to quickly cool. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures for TCS foods, pizza, held on TPHC. CDI-EHS provided procedures to PIC.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for foods held on TPHC. CDI-Employee added time stamps to all foods held on time. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed burn cream stored on same shelf as utensils and over plastic wrap used to cover food. CDI-PIC moved burn cream to first aid kit. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled seasoning shaker and liquids in kitchen. Add labels to all. |
|
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 in-use wiping cloth stored on top of drink machine. EHS checked sanitizer level of nearby sanitizer bucket and the quat sanitizer was at 50ppm. CDI-The sanitizer bucket was remade and the in-use wiping cloth was moved to bucket. |