|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P -Observed bare hand contact with cooked short rib by a food employee. -CDI- PIC voluntarily discarded the piece of short rib.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed sanitizer bucket stored in hand sink. -CDI- PIC removed sanitizer bucket from hand sink. |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf- Observed mussels in WIC without shellstock tag. -CDI- By end of inspection, PIC located shellstock tag and placed tag on container of mussels. |
|
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 multiple TCS items in the middle prep unit on the line above 41F (see temperature chart). Observed ambient temperature of unit at 58F. PIC stated most foods observed in prep unit were moved there less than 3 hours ago. -PIC voluntarily discarded the TCS foods stored in the unit for over 4 hours (pea purée and cooked raisins). PIC moved all other TCS foods (that were placed in unit less than 3 hours ago) into the WIC for rapid cooling. By end of inspection, EHS observed TCS foods cooling at sufficient rates to reach 41F within 4 hours. -PIC contacted maintenance service for prep unit repairs. Facility will temporarily place TCS foods on ice baths in prep unit during dinner service to maintain foods at 41F or below. -3 day verification visit required-
-Observed multiple TCS foods in the left prep unit on the line above 41F (see temperature chart). Food employee stated all pans were just switched out and the flip tops were up during lunch rush. EHS observed items in lowboy portion of prep unit at or below 41F. EHS observed all TCS foods in flip top portion of prep unit above 41F. Observed ambient temperature of unit at 38F. Because all TCS foods were moved into unit less than 3 hours ago, PIC moved TCS foods above 41F to WIC for rapid cooling. By end of inspection, EHS observed TCS foods cooling at sufficient rates to reach 41F within 4 hours. EHS and PIC discussed methods to ensure TCS foods are maintained at 41F throughout the day, including moving food to WIC while pans are being flipped and keeping the flip top lid closed.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed butter beans and cooked dates without a date mark in prep unit. -CDI- PIC verified when items were prepared and properly added date mark.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths being held in 0ppm quat. -CDI- Bucket was changed, new concentration is 200ppm. |