|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
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 Observed employee wash hands then turn off faucet without using paper towel or protective barrier. CDI - Employee was instructed on proper handwashing procedures. PIC has been advised to instruct employees on proper handwashing procedures using handwashing procedure instructional located poster above handwashing sink. -0 points-
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 . |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw shell eggs stored behind cooked chicken in flip top cooler. CDI - Storage order was corrected. PIC has been advised to hold raw foods at front of flip top coolers and ready to eat items in rear. -0 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in flip top cooler cold holding at temperatures between 43F and 44F. Observed red curry and panang curry being held on ice bath at prep line with temperatures of 44F and 45F. Observed fried tofu stored on top of items in flip top cooler (without proper temperature control) at 64F. CDI - Flip top cooler was closed to allow items to cool. Flip top cooler is directly across from cook line. Ambient air temperature of flip top cooler was 39F. All items cooled to 41F prior to end of inspection. Red and panang curry were discarded and PIC has been advised to use more ice in ice bath to keep TCS foods at 41F or less. Fried tofu was placed on TPHC since lunch service ends within 4 hours. PIC has been advised to hold fried tofu at temperatures of 135F or above or 41F or less. -REPEAT- -3 points-
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 . |
|
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. Observed cardboard being used on shelving under dry goods and sauces. Discard cardboard and/or replace with item that is non-absorbent, smooth, and easily cleanable. -0 points- |