|
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 employee properly wash hands then turn off faucet with bare hands. CDI- Employee rewashed hands and turned off faucet with paper towel barrier. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink by 3 compartment sink blocked by 2 metal rolling carts. CDI- PIC moved carts so hands sink is accessible. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed RTE shrimp po boy, RTE seasoned shrimp and lobster cakes above 41F after cooling over 4 hours, see temperature chart. PIC stated that these items were prepared and put out into grab and go case directly after. CDI- PIC voluntarily discarded items.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 raw beef steaks and raw beef hamburger patty’s in display case over 41F, see temperature chart. Ambient temperature of display case was 47F. PIC was able to pull up defrost cycle chart and show that the case had come out of defrost cycle 30 minutes prior. Ambient temperature of case dropped to 37F by the end of the inspection. CDI- PIC moved steaks and hamburger patty’s to WIF to rapidly cool before placing back in display case. REPEAT PIC stated that technician will adjust defrost time and temperatures.
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 . |
|
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 RTE shrimp po boy, RTE seasoned shrimp, and lobster cakes unable to meet proper cooling rate due to being prepared and packaged with tightly covered lids or plastic wrap and put directly into grab and go cases which are meant to maintain temperature, not cool. CDI- PIC voluntarily discarded these foods due to missing 4 hour cooling window.
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 . |