|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Hands shall be washed before donning gloves and between gloves uses. Observed employee change gloves without washing between. Educated. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16 Hot potentially hazardous/TCS foods shall be held at 135F or higher. Observed tofu and veggie delight at Asian Bar temping from 95-100F. This station is only out for 4 hours and all foods are discarded at the end of 4 hours. Discussed moving Bar to TPHC (Time as a Public Health Control). Verification required. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Properly date mark TCS (time/temperature control for safety), RTE (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. Observed Real Yorkshire Wensleydale cheese marked for greater than 7 days. Provide more information on moisture content (to deem it exempt from date marking) or label with 7 day hold. Verification required. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Use approved cooling methods, such as separating food into thinner portions, using containers that facilitate heat transfer, arranged to provide maximum heat transfer. Observed brown sushi rice in a thick plastic container with a lid at 50F. Staff was cooling from use. Placed in walkin cooler with lid vented and cooled to 41F. Observed sushi freshly prepared in the display case at 49F. Advised staff to place in walkin cooler to cool to 41F or lower. It must cool before placing in display case. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Labels shall include place of business. Currently, Something Classic and Harris Teeter packaged items are missing the address. Both just have Charlotte, NC. |