|
8
|
2
|
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 food employee with gloves on preparing raw animal foods. Food employee was observed starting a new task working with ready to eat food without washing hands. -CDI PIC instructed employee to wash hands before donning new gloves. |
|
18
|
1.50
|
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 cooked chicken breast from the fryer that had a internal temperature of 125F*. PIC placed the chicken breast back into fryer to cook longer. Second temperature check measured 127F*. PIC placed chicken breast back into fryer. Third temperature of chicken breast measured 189F* CDI PIC left chicken cooking longer and set the timer. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed cooked French fries with no time stamp. CDI PIC printed a label for French Fries.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed two thermometers that were not working correctly. PIC stated manager will bring a working thermometer. Verification visit is required for compliance within 10 days.
For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-302.11 (A) Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. -Pf Observed food employee with long painted nails on. Verification visit is required for compliance within 10 days.
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food employee dispensing food from hot bar without wearing gloves. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed can-wash area with only a atmosphere breaker with spray nozzle attach to hose. A backflow prevention devices designed for continues pressure shall be installed if the handle needs to remain attached. CDI PIC removed spray nozzle from the hose. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a cell phone on prep table in kitchen. |