|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee wiping hands on soiled apron, discard gloves and don new gloves without washing their hands. EHS provided education and employee properly washed hands. EHS then observed same employee touch their face and attempt to continue prepping food. CDI- PIC intervened and instructed the employee on proper policies surrounding hand washing. Food employee correctly washed hands. -2- |
|
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 fried chicken hot holding in steam well between 110-120F. PIC stated that the fried chicken had been in the unit for approximately 30 minutes. PIC asked if items could be placed on TPHC as they have it listed on the procedures but were trying to hold it hot. PIC stated that item had been cooked to over 165F at final cook. CDI- EHS allowed facility to place item on TPHC. EHS required facility to back label the fried chicken to when final cook was completed. -0-
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed facility holding waffle batter on time without labeling the start or discard time. CDI- EHS allowed PIC to label the item as the potatoes being held on time were labeled correctly and PIC confirmed items were placed out at the same time.**REPEAT** -1.5-
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed facility holding TCS on TPHC from 7AM to 11AM. At 11:15AM EHS observed that items held on time have not been discarded. CDI- EHS asked PIC what time items were to be discarded which prompted PIC to instruct employees to discard items. EHS advised that facility shall discard food either before or at the 4 hour mark, not after. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout the upstairs kitchen. Observed a missing corner strip on pillar outside walk in cooler. Repair as soon as possible. **REPEAT** -0.5- |