|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 3 employee drinks observed on prep tables/cutting boards at beginning of inspection. Do not store employee drinks where they can potentially contaminate food. Store in a separate area, such as a low shelf. |
|
9
|
4
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed cutting and handling lemons with bare hands. Employee stated they would be used for customer drinks. Do not handle ready-to-eat foods with bare hands. CDI - Employee educated and lemons discarded. REPEAT
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
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 Bacon jam measured 118-135F in hot holding. TCS foods in hot holding shall be at least 135F. CDI - Employee reheated bacon jam to above 165F. 0 pts.
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 |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Kimchi butter, mac and cheese, and collard greens in the walk-in cooler missing date labels. Cooked carrots in drawer cooler missing date label. TCS ready-to-eat foods must be labeled with prep date, and discarded or used within 7 days. CDI - PIC placed prep labels on items. // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Mushroom Demi (12-27), pimiento cheese (12-26), and cooked onions (12-29) were held past 7 days. Also, large amount of foods were mislabeled as being prepared today. TCS ready-to-eat foods must be labeled with accurate prep date, and discarded 7 days from preparation. CDI - PIC corrected wrong labels, and discarded mushroom Demi, pimiento cheese, and cooked onions. 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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Pasta, short ribs, and broth were cooling in deep containers in walk-in cooler. Foods would not cool quick enough using these methods. CDI - PIC moved short ribs and pasta to shallow pans. PIC broth to ice bath. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Replace rusted screws in walk-in cooler. REPEAT |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Thermometer used to check final rinse temperature of dish machine was out of battery. VR - Verification required within 10 days that establishment has thermometer to measure final rinse temperature of dish machine. |