|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC wash hands and not use a paper towel to turn off faucet, thus recontaminating hands. -CDI- EHS educated PIC on using a barrier to turn off faucet and PIC rewashed hands. -0- |
|
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 chicken and raw veal stored over RTE mushrooms and lettuce in prep unit. -CDI- PIC corrected storage order. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep units above 41F. Refer to temperature chart. Observed ambient air of prep unit near grill at 46F. Ambient air of unit 43F by end of visit. Per PIC, items had just been prepped/refilled. -CDI- PIC placed items in WIC to cool back down. Facility to not use unit for TCS items until repairs have been made. **3 DAY VERIFICATION REQUIRED** -1.5-
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-/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- Observed mushrooms, eggplant and green peppers in lowboy below grill with no date. Observed ham at salad station with no date. Observed cut tomatoes, sausage and ricotta cheese at pizza prep with no date. Per PIC, items were prepared in last 1-2 days. -CDI- PIC properly date marked items. **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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
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 knife stored between RIC and prep unit. -CDI- PIC removed. -0- |