|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- Observed one employee enter kitchen and change gloves without a hand wash. CDI- Education was provided by PIC and EHS observed proper hand washing. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed an employee use hand washing sink to fill up cooking pot. CDI- PIC educated employee on to use hand sink only to wash hands at sink. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed under cooked/raw burgers left over from last night cooled in reach in cooler. CDI- PIC voluntarily discarded items and stated that process is not implemented in facility. PIC stated Tuesdays are burger night special. |
|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed sausage patty, cut sausage link, cut tomatoes, chicken, bbq chicken, and black bean burgers all above 41F. A VR will occur within 3 days to ensure all TCS foods are at 41F and below. Facility to implement a RCP. If long term compliance is not achieved by 30 days of RCP an ITS shall be issued.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - EHS observed wet cloths being used under cutting boards in prep room. |