|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee wash gloved hands, remove gloves that were washed and insert new gloves prior to returning to food prep. Ensure that hands are washed without gloves and new gloves are donned prior to food prepping. CDI- PIC coached food employee on proper hand washing. Hands were re-washed properly. 0 points |
|
13
|
1.50
|
Food separated and protected |
No |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken being stored over raw beef inside of freezer unit. CDI- foods were rearranged during the inspection. REPEAT- No escalation of points due to overall better compliance with violation. Refrain from wrong order storage moving forward or risk losing double points. - 1.5 points.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Several foods were observed not covered while stored. Also observed container of ice being stored exposed behind the cash register. Unless going through cooling or heavy customer service, refrain from storing foods uncovered. |
|
20
|
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 Raw chicken located in the reach in 2 door unit, cut cabbage and raw shrimp located in the flip top cold hold unit etc. were all being cold held >41 degrees. CDI- foods were placed in freezer and other refrigeration for proper cooling. REPEAT violation. The state of NC is now required to cold hold foods at 41 and below. IF food products are not cold held at 41 and below then facility will be put on a risk control plan and will lose double points moving forward.
General Comment: Facility has noodles being hydrated at room temp. Stated to facility that this method shall be done in cold holding equipment or on tphc. Supplied facility with TPHC form prior to concluding the inspection. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cooked dumplings, coconut milk, cooked chicken and cooked noodles were all observed lacking a date mark. This has been repeated on past inspection(s). REPEAT -CDI- PIC placed dates on foods as needed during the inspection. Facility shall comply with rule moving forward or risk being placed on a risk control plan moving forward. - 3 points. |
|
31
|
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 Spring mix was cooling at a dense amount inside of metal bowl in slide door refrigeration unit. CDI- Spring mix was moved into more shallow amounts and cooled aggressively. -.5 points |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Observed wiping cloth being stored in mini reach in unit directly under raw chicken storage. Also observed soiled wiping cloth being stored on the food cook's waist. Ensure that wiping cloths are not stored in ways that can be contaminated by raw chicken storage. Ensure that food cook is not using wiping cloth to wipe hands in lieu of proper hand washing. All soiled tiles are to be laundered. -.5 points. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Clean dishes were being stored in soiled containers. Ensure that all clean utensils are stored in cleaned containers. CDI- Dishes were moved out of soiled container. -.5 points |