|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee drop an item on the floor and pick it up without washing hands. -CDI- EHS told PIC what was observed and PIC instructed food employee to wash hands and food employee properly washed hands. -0- |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shrimp stored over RTE salsa and raw chicken over cut cabbage (revuelto) in stand alone RIC. Observed raw shrimp over bananas in stand alone RIC in back. Observed bread stored under unwashed lettuce in outdoor WIC. -CDI- PIC corrected storage order. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed lettuce cut yesterday in WIC between 43-45F. -CDI- PIC voluntarily discarded lettuce. -0-
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed housemade tomatillo salsa, curtido and repollo (cut cabbage), coleslaw and yuca in RIC under prep unit above 41F. Observed raw beef round and raw chicken in cold drawers above 41F. Observed raw chicken in indoor WIC above 41F. Observed raw chicken and raw beef in outdoor cool above 41F. Ambient temperature of outdoor WIC 41F. Refer to temperature chart. -CDI- PIC discarded over all items in RIC under prep unit. PIC moved chicken in indoor WIC to blast chiller to rapidly cool as chicken had just been prepared today. PIC discarded of raw beef round in cold drawer as it was above 45F and moved raw chicken in cold drawer to freezer to rapidly cool. PIC moved items from outdoor WIC to blast chiller to have items rapidly cool. **3DAY VERIFICATION REQUIRED** -1.5-
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed cut lettuce, mozzarella cheese, pico de gallo, cut cabbage and cole slaw in prep unit with no dates. Per PIC, these items had been prepared 8/7/23 and were dated in WIC but date was not transferred to prep unit. Observed chicken tacos in RIC under prep unit dated 7/31. Observed black beans and cheese sauce in RIC # 1 with no date. Observed housemade red salsa RIC # 1 dated 7/31. Per PIC, red salsa was prepared 8/7/23. -CDI- PIC discarded of chicken dated 7/31 and PIC properly date marked remaining items. EHS educated PIC on carrying date marks from WIC to prep unit. -0-
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 . |
|
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- Observed cut lettuce in WIC prepared yesterday cooling, stacked high with tight fitting lid. Observed raw marinated chicken in WIC prepared today, cooling with tightly fitting lid, stacked high. -CDI- EHS educated PIC on proper cooling methods and PIC placed marinated chicken in blast chiller. PIC discarded of cut lettuce as it was prepared yesterday. -0-
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with metal bowls and containers stored as clean. -0- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 damage floor tiles near indoor WIC. **REPEAT** -0.5- |