|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (C) To avoid recontamination of hands employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles. *Observed - PIC wash hands and then turn off faucet using bare hands after drying. *CDI - EHS informed PIC of mistake and observed proper handwashing. NOTE: PIC wasn't engaged or planning to engage in any food prep, no points deducted for this reason. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- *Observed - Raw chicken placed in WIC from prep drop 0F in 37 minutes. *CDI - PIC placed item into an ice bath to speed up the cooling process.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Pork Dumplings, Raw Chicken, Raw pork, Cabbage, and chicken lettuce wrap mix above 41F. *CDI - Pork dumplings, Cabbage, Chicken lettuce wrap mix from yesterday were discarded, Raw Chicken and Raw Pork placed on TPHC PIC and chef claimed products were placed into prep unit at 10:00 a.m. service tags with proper times were then made.
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 . |
|
23
|
1.50
|
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 - Chicken Lettuce wrap mix and cut cabbage mix without proper labeling and date marking. *CDI - PIC voluntarily discarded items.
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 |
Yes |
No
|
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 - Large container of cut raw chicken cooling in WIC filled past the fill line with a lid causing food to not cool properly. *CDI - PIC removed lids and placed item into an ice bath.
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 . |