|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee handle soiled dishes and change gloves to put away clean dishes. CDI employee took off gloves and washed hands. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed plates on serving line and an ice cream scoop soiled with debris. CDI items moved to dish machine for cleaning. Repeat.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed gravy at 88F and queso at 120F in hot box reheating for an hour. Suggest PIC not use hot box to reheat products only for holding. CDI products moved to grill and microwave to rapidly complete reheat process. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed chicken tenders and potatoes that were hot holding and below 135F. CDI items discarded or reheated. Suggest facility use TPHC on hot items to prevent temperature abuse. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 waffle batter mix that has buttermilk and milk inside that was sitting on the counter during service at 53F. CDi product discarded. Suggest using TPHC.
Observed salad prep station that was holding TCS items above 41F. PIC observed ice build up inside of unit. Repairman showed up and turned unit off to let item thaw out and check unit at the end of the day. Facility will use temporary TPHC for the prep top until they resolve the issue. WIll follow up to check unit. CDI TCS items from the day before discarded or placed in units for cooling. Verification required. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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
Observed facility not date bag lettuce and half and half in walk in, lettuce containers in prep top. CDI items dated or discarded.
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 gravy that was panned this morning that was dated today and not yesterday when product was prepared. CDI items related .
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed eggs any style for grit bowls that were not asterisked as undercooked. Verification required. |