|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed PIC utilize hand sink to fill plastic container with water. PIC then used the hand sink to dump water from the container. CDI - PIC educated and redirected to use prep sink. Utilize hand sink for hand washing only.
6-301.14 Post a handwash sign at each handsink. Observed both female and male restrooms without hand washing signage. CDI - EHS provided hand washing procedures to facility. -0- |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed potato wedges holding below 135 F. CDI - Potato wedges discarded.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS applicable foods in two grab & go cases, cold holding at temperatures above 41 F. Refer to temperature observation chart. Several were confirmed to have been prepared this morning, others were stored at grab & go case since previous day. Both cases verified in good repair and maintaining ambient temperatures of < 41 F. CDI - Items cold holding from previous day were voluntarily discarded, remaining items were transferred to the walk-in freezer and rapidly cooled down to < 41 F.
For more information please visit: http://meck.co/FoodSafety 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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 two deli meats held past 7-day time frame (discard date of 10/11 and 10/13). CDI - PIC voluntarily discarded expired foods. -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 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 sandwiches cooling inefficiently over a 35+ minute interval due to being wrapped/inside closed clam shell containers and stacked inside of the walk-in cooler. Refer to temperature observation chart. CDI - Packaged foods were single layered on trays, transferred to the walk-in freezer and rapidly cooled to < 41 F. -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. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler preparing foods with multiple bracelets. -0- |