|
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 food employee not wash hands between handling raw chicken and working with ready-to-eat sesame chicken. -CDI- PIC and EHS intervened and food employee immediately washed hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P -Observed food employee re-contaminate hands by turning off faucet with bare hands after washing hands. -CDI- Food employee re-washed hands. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P -Observed orange in WIC with visible white growth on its surface. -CDI- PIC voluntarily discarded the orange. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed shrimp tempura and soft shell crab holding below 135F, at room temperature. PIC stated shrimp tempura and soft shell crab is typically fried to-order, for immediate service, yet the chef must have mis-read the ticket. -CDI- PIC voluntarily discarded the shrimp tempura and soft shell crab.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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)
-Observed fried tofu, five-spice tofu, bean sprouts, water chestnuts, and baby corn with incorrect date marks. PIC uses whiteboard to track date marks in prep tops. All foods listed above stated a date mark of 8/31, while PIC stated they were prepped today. -CDI- PIC corrected date marks.
-Observed cut cabbage (8/31) and seafood hot and sour soup (8/29) held past their 7-day timeframe. -CDI- PIC voluntarily discarded both foods.
-Observed miso paste without a date marks in WIC. -CDI- PIC verified when miso paste bag was opened and added date mark. EHS recommends purchasing smaller containers of miso paste or freezing portions of it to ensure it is used up within 7 days of opening.
-REPEAT-
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed no written procedures for masago held on 4-hour TPHC. -CDI- PIC added masago to existing TPHC procedures for sushi rice and tempura shrimp.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
-Observed smoked salmon thawing at room temperature. -CDI- PIC placed smoked salmon under cold running water for thawing.
-Observed soup base thawing at room temperature. -CDI- PIC placed soup in reach-in cooler for thawing under refrigeration. |