|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee with black gloves on handling raw Philly meat and proceeded to grab sub sandwich bread to prepare customer order. CDI - EHS intervened before the employee could continue to grab other RTE foods from the flip top unit. sub sandwich bread was voluntarily discarded and employee removed gloves and washed hands properly. Further education was given.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a different employee enter WIC with black gloves on and return to pizza station to continue to prepare RTE foods that were not going to be cooked without removing black gloves and washing hands. CDI - EHS and PIC intervened to educate employee on hand washing and glove usage. |
|
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 cooked marinara sauce in plastic 22 qt. container in WIC with date marking 02/17 above 41F. CDI - PIC voluntarily discarded cooked tomato sauce.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of cooked penne pasta and cooked spaghetti individually wrapped in low boy cooler above 41F from 02/16. CDI - PIC voluntarily discarded food after taking temperatures along with EHS.
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
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) Observed cooked chicken wings stored in single door and double RIF without any form of date marking. CDI - PIC stated chicken wings were cooked 2 days ago. CDI - EHS allowed PIC to date marking cooked chicken wings.
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
|
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 cooked pizza sauce cooling in 22qt plastic container with two ice paddles that were not observed not frozen. Initial temperature of pizza sauce was 109F at 3:10PM. PIC with 1 hour left to cool pizza sauce down to 70F. PIC moved pizza sauce to prep sink and performed ice bath incorrectly by not adding enough ice to fully surround plastic container. With 10 minutes left pizza sauce was observed at 90F. PIC quickly moved pizza sauce into smaller metal containers and placed pizza sauce into double door RIF. With 5 minutes left pizza sauce was observed at 88F. PIC reheated pizza sauce to 165F. EHS education PIC on best practices for cooling large portions food.
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 . |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
REPEAT
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed clean knife being stored in between the wall and prep table. -CDI- PIC removed the knife and placed it inside 3 compartment sink to be W/R/S. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
REPEAT
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed rusted shelves in the WIC causing the shelves to chip and become a possible contaminant for food being stored. Repair or replace rusted shelves. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed upon entry into kitchen no hood filters above pizza oven. CDI - PIC stated hood filters were recently cleaned and reinstalled hood filters. |