|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P EHS observed food employee walk in through the back door and immediately begin working with RTE foods with no hand wash prior to prep. CDI - EHS intervened and instructed food employee to wash hands prior to working RTE food. Bag of RTE food had not been open yet, no contamination observed. Employee properly washed hands and donned new gloves. (2) |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
EHS observed TCS foods in WIC 2 above 41F(see temp chart). This cooler is primarily used for cooling and RTE foods; as well as a few beer kegs. EHS observed initial ambient temperature of unit at 46F, though out the inspection EHS did checks to verify if temperature was going down. The lowest temperature observed during inspection was 44F. EHS observed multiple containers of queso, cooked rice, sauce bottles, cooked veggies, and chili over 41F. PIC stated line check was conducted 30 minutes prior to inspection. No temperatures are documented of TCS foods in cooler, only in make units. PIC stated a check is provided next to cold holding units on line check that represents unit was holding under 41F during check. PIC stated they do check internal temperatures of the food inside to verify units are working but do not record the temperatures. 3-day VR required. Facility may continue to operate; facility has two other working WIC’s including three make units and a WIF.
EHS observed bottle of sour cream, pesto, container of roasted tomatoes, and rice above 41F in make unit across from grill (see tempchart). PIC documented temperatures for these items at 12:30pm and all temperatures were below 41F. EHS verified temperatures on temp log. PIC removed items to WIF to quickly cool within the four hour window. EHS verified temperatures under 41F prior to 4:30pm.
EHS observed 3-door LB unit in front of kitchen with numerous TCS sauces above 41F. EHS observed unit was not pushing any air through unit during inspection. PIC verified unit was plugged in and EHS checked ambient temperature during type up. PIC stated portioned sauces are not documented on line checks. EHS observed ambient temperature of unit at 50F. PIC voluntarily discarded all TCS sauces. 3-day VR required for unit repairs.
***Risk control plan will be implemented on return visit for VR’s. This is the fourth full point deduction for cold holding. Details of risk control plan will be explained during next visit. (3)
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed container of rice and boiled eggs in same make unit without proper date marking. PIC verified dates with prep list and stated items should all have dates on them. CDI - PIC placed correct date marks on both 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
|
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 EHS observed grilled chicken actively cooling in WIC. Chicken was observed cooling in WIC that appeared to be in disrepair. EHS observed no change in temperature within 30 minutes. CDI - PIC removed chicken from cooler to WIC 3 to quickly cool. EHS observed 3 degree change within 20 minutes. REPEAT. (1)
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 . |
|
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.EHS observed large amount of food debris accumulating in make unit in front of grill station. EHS advised to increase cleaning frequency to avoid accumulation. (0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed area behind grill/fry line soiled with heavy residue and food debris. Increase cleaning frequency to avoid accumulation. (0) |