|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and turn off faucet with barehands thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands. **REPEAT** -2-
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands with gloves on. After EHS asked food employee to remove gloves, food employee washed hands for less than 20 seconds and did not use soap. -CDI- EHS educated PIC on proper handwashing technique and PIC demonstrated proper handwashing technique to food employee and food employee properly rewashed hands.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw gyro meat stored over RTE salami. -CDI- PIC corrected storage order. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed sliced provolone cheese prepared more than 4 hours ago and some prepared a few days ago that per PIC, had not been out, between 42-44F. Observed 2 containers of sliced tomatoes prepared more than 4 hours ago at 43F. -CDI- PIC voluntarily discarded items. -0-
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced ham in prep unit at 50F. Observed ambient air of unit at 50F. -CDI- PIC voluntarily discarded of items. PIC was already holding majority of items in unit on TPHC. PIC will continue to hold items on TPHC until repairs have been made. **3 DAY VERIFICATION REQUIRED** **REPEAT** -3-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 PIC holding items in prep units on time without any written procedures. -CDI- EHS provided PIC with written procedures and assisted PIC with filling out form. -0-
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 sliced provolone cheese prepared more than 4 hours ago and a few days prior that did not meet cooling parameters. Cheese slices were cooling, stacked on top of each other and tightly wrapped in plastic. Observed 2 containers of sliced tomatoes prepared more than 4 hours ago cooling in metal containers filled to the top with plastic wrappings that did not meet cooling parameters. Observed cut tomatoes cooling in plastic container with lids. Observed chicken cooling in closed plastic bags. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded of cheese slices sliced tomatoes that did not meet cooling parameters and removed lids on tomatoes and opened bags of chicken cooling to allow air flow. -0-
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 . |