|
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 employees washing hands properly and at proper times (donning gloves after task change, removing trash from floors, etc.) Observed employee wash hands effectively, but turn off faucet bare handed. CDI - EHS verbally corrected employee and observed effective corrective hand wash. EHS provided handwashing stickers in English and Spanish. |
|
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 repackaged burger patties stored above ready to eat frozen French fries in walk in freezer. CDI - Raw animal food was moved to separate, readily available shelving. EHS provided storage order charts in English and Spanish.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
33
|
0.50
|
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 two (2) portions of recently rotated or cooked food items (grits and potato wedges) cooling at ambient. Observed two (2) other food items (recently cut lettuce in prep unit, salmon mix in RIC 1) cooling minimally. CDI - Food employees rotated grits and potatoes to RIC 1 to cool properly. EHS removed lids from salmon and lettuce to allow for proper cooling. EHS provided cooling charts for cooked and ambient food in English and Spanish to PIC.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths stored on belt of kitchen employee. EHS and PIC discussed proper storage of wiping cloths; do not store wiping cloths on aprons or belts. Store wet wiping cloths in properly concentrated sanitizer buckets only; dry cloths may be stored on clean non food contact surfaces. REPEAT.
Note: No escalation in point deduction; EHS observed properly concentrated bucket of chlorine sanitizer stored properly at table underside shelf. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed two (2) bowls (one in chicken livers in RIC 2, one in RTE chicken tenders in reach in freezer) stored as dispensing utensils contacting food. CDI - Food employee rotated chicken liver bowl to sink to be washed, rinsed, and sanitized. EHS removed chicken tender bowl and placed on clean freezer shelving. |
|
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 surfaces throughout kitchen (under hot holding equipment, on floors, beneath stored clean equipment, etc.) covered with flattened cardboard boxes. EHS and PIC discussed removal of absorbent material; remove and, if needed, replace with non absorbent shelving covers and/or flooring. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in gender neutral employee bathroom. Provide trash can as needed. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed three (3) small portions of employee food (cooked ham in RIC 2, frozen watermelon slices in standing freezer, cooked mushrooms in RIC 1) stored above food held for resale. Place employee food in locations where it can not potentially contaminate food held for resale (at lower shelving in storage). CDI - Food was rotated to lower storage areas to prevent potential contamination. EHS also advises potential use of labeled employee food bins/shelves. |