|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handling soiled equipment and utensils as they were passing items through dish machine then proceed to handle clean plates without washing hands in between tasks. CDI: Employee washed hands and returned contaminated plates to be W/R/S.
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 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 . Observed employee attempt to wash hands in prewash sink at dish machine prior to handling clean equipment and utensils. CDI: PIC provided education and employee washed hands thoroughly at hand sink before returning to handle clean equipment and utensils. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed two single portioned containers of salsa being held above 41F in glass server reach in cooler. CDI: PIC voluntarily discarded both containers of salsa. |
|
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 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 . Observed a container of cream corn and a container of mixed vegetables cooling in a shallow ice bath next to grill in which ice was low in container and not touching all surfaces of food containers. Both items were cooling at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC moved both containers to a large ice bath with cold water to allow greater surface area of containers to rapidly cool. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed large spoons being held in containers of shrimp, beef and chicken in grill drawer cooler in which spoon handles were resting on food. CDI: PIC repositioned spoons so that handles were above food. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single use to go containers being held outside of their original packaging on prep counter right side up. CDI: PIC inverted stack of containers to protect against contamination. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed a bowl being washed in 3 compartment sink in a wash solution measuring 103F. CDI: Wash solution was reconstituted with hot water. Wash solution measured 115F. REPEAT |