|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee fail to stop task to wash hands after picking up utensil that had fallen on the floor. CDI- PIC had food employee wash hands properly before returning to task. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee fail to discard gloves after picking up utensil that fell on floor of cookline. After picking up utensil food employee returned to wiping off prep counter. CDI- EHS discussed with PIC, PIC had food employee discard gloves before washing hands. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 1 large metal pans used for storing brown rice temping below 135 in hot box. PIC stated that fried rice is cooked the night before and HH in hot box unless supplies run low. CDI- PIC had food employee reheat item as fried rice above 165F due to being within parameters. *REPEAT* points not escalated due to severity being significantly lower than previous inspection.
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 . |
|
33
|
0
|
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 establishment place large plastic pan of cut cabbage in cold drawers after prep to cool. CDI- EHS discussed effective cooling methods with PIC, PIC removed item to rapidly cool and replaced pan with one under 41F. Ensure TCS are held in units meant to cool items prior to being moved to units meant to hold foods at temp.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry wiping cloth held on prep counter with soil accumulation. Remove visibly unclean cloths from prep areas after use. |