|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food handler at cook line using cellphone and then placing bare palm across top of salt shaker without hand washing. CDI- food handler washes hands before resuming prep. (-2) |
|
20
|
1.50
|
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. Observed hard boiled eggs, sauerkraut, deli meats, and other cooked TCS foods in flip top and cooling drawers with no decrease in temperature over a period of more than 1.5 hours. Front rows of fliptop 1, all rows of far right flip top, and the middle cooling drawer on the right hand side observed with ambient temperatures between 43F-45F, and are inadequate to cool and hold TCS foods. CDI- PIC relocates items prepped this morning to WIC for rapid cooling, where they reach 41F within 20 minutes. PIC will maintain temporary relocation of items until cooling equipment can be brought back into good repair.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed many items in cooling drawers and flip tops prepped this morning without date mark. CDI- PIC date marks all recently prepped items. (-0)
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed multiple pieces of cooling equipment in poor repair (flip top 1 & 3, cooling drawer), unable to cool or hold TCS foods. EHS will conduct verification visit within 10 days to confirm cooling rates and cold holding temperatures are in compliance. EHS advises the facility to maintain storage of TCS foods from these locations in alternate equipment which is in good repair, opposed to cooling or cold holding at broken equipment supplemented by ice baths. EHS observed ice baths not adequate to maintain cooling and cold holding temperatures. (-.5) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 food debris on top of ware washing machine. Increase cleaning frequency to prevent recontamination of clean dishes. (-0) |