|
8
|
2
|
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 multiple employees change gloves after handling raw foods or soiled utensil but not wash hands before donning clean gloves. CDI- employees instructed to wash hands and don clean gloves. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. -P. Observed salmon pulled off of grill at 138F. Salmon was not requested to be undercooked. CDI- placed back on the grill to finish cooking. Observed at 150F before serving. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one metal pan of waygu meatballs in hot hold cabinet at 128F. CDI- meatballs reheated to above 165F and placed back in hot holding.
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 . |
|
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 feta cheese, sliced cherry tomatoes, ranch and greed goddess dressing in prep unit at salad station above 41F. Observed corn soufle, portion bags of rice and salsa at sandwich station above 41F. Observed shredded lettuce and Lima beans in drawers near counter oven above 41F. See temperature chart. All items were discarded or placed in walk in cooler to rapidly cool.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
No |
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 sliced tomatoes and feta in top of salad station without 4 hour time label. Observed lemon butter sauce near grill station without 4 hour time label. CDI- tomatoes discarded and lemon butter was labeled with time prepared.
Recommend to clarify which items will held on time and which will be held using temperature control. Facility has multiple sets of procedures that are not currently in use. Sushi rice was properly labeled with 4 hour time but is not included on any of the written procedures. Verification visit required to ensure TPHC procedures are clear and being properly followed. |
|
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 small portion cups of black beans 56F and portions of spinach dip 51F in drawers in prep unit at sandwich station. Both items were prepared today and not fully cooled prior to portioning and placing on line. CDI- items were with in cooling parameters and allowed to be placed on sheet trays without lids to rapidly cool.
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
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees on cook line preparing food wearing bracelets. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one red bucket with less than 200ppm quat sanitizer. Observed several white towels stored on surfaces on cook line. Ensure cleaning towels are stored in sanitizer in between uses and towels used for handling hot pans are maintained clean and separate. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one cardboard dumpster missing both lids. Contact company to replace or provide lids. |