|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed PIC fail to wash hands before donning gloves to assist in food expedition. CDI- PIC discarded gloves and properly washed hands.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee fail to use barrier when turning of water after properly washing hands. CDI- EHS discussed when to wash procedures, food employee properly re washed hands. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed boiled eggs and goat cheese in prep top 1, and sliced tomatoes temping above 41F. CDI- PIC discarded boiled eggs and goat cheese due to them being out of temp outside of 4 hour parameter. Sliced tomatoes removed to be rapidly cooled.
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 |
No
|
No |
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). Observed diced tomatoes, chicken wings, pulled pork being held without a date after being prepped over 24 hours. CDI- PIC was made aware of prep dates, applied correct date marks to containers.
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 salsa originally prepped on 8/3. CDI- PIC voluntarily discarded item.
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 TCS foods unable to cool during busy kitchen hours due to lids not being maintained on prep top, pulled chicken being cooled at room temp close to end of first parameter. CDI- EHS discussed effective cooling methods, PIC removed pulled chicken to complete cooling in WIC.
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 . |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados washed prior to storage with sticker residue still intact. CDI- food employee removed items to be rewashed. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans being wet nested on dish rack along expedition line. |
|
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 heavy residue and food accumulation under flat top grill on cookline, heavy liquid residue accumulation in 3D low RIC on expedition line, areas between cooking equipment with heavy residue accumulation, and racks in WIC with residue accumulation. Increase cleaning frequency. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity. Observed 7 burned out light bulb under hood vents. Replace bulbs. *REPEAT* |