|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee came in kitchen from outside and starting cooking without washing hands first. Employees must wash hands before food preparation. CDI - Employee educated and she washed hands. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Tray of cooked pork observed on prep sinks drain board. Raw chicken was being prepared in the sink at the same time. Do not use prep sink with ready-to-eat foods and raw food at the same time. Sink must be washed, rinsed and sanitized in between preparing raw animal food and RTE foods. CDI - Pork moved to cooler. No direct contamination from the raw chicken was observed. REPEAT
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken in reach-in cooler measured 50F. PIC stated staff pull it out frequently for orders. TCS foods must be maintained at 41F or less. CDI - Chicken moved to walk-in cooler to cool. Improvement from last inspection so kept at half credit. REPEAT
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) TCS RTE foods in sandwich cooler were missing prep date labels. Bamboo shoots in walk-in cooler missing prep date labels. TCS RTE foods that establishment cooks and freezes were missing prep dates in walk-in freezer. TCS RTE foods must be labeled with prep date. CDI - PIC placed prep date labels on items. REPEAT
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 Chicken wings in reach-in cooler measured 70F. PIC stated it was cooked 1 hour ago and cooling. Use walk-in cooler or freezer to cool TCS foods after cooking. CDI - PIC moved chicken wings to walk-in cooler. 0 pts.
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 |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloths observed on surfaces throughout the kitchen. Store wet wiping cloths in sanitizer solution when in between uses. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Rice paddle observed in room temperature water. Do not store in-use utensils in water unless it is at least 135F. 0 pts. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Extreme amount of personal items in kitchen. Some items are commingled with food for restaurant, utensils for restaurant, some personal items on prep tables. Keep personal items separately from food preparation areas, food, and utensils. Reduce amount of personal items in kitchen because it makes it difficult to clean. REPEAT |