|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee handling raw burgers and other raw products and then attempt to handle RTE cheese and other items hand dispensed as burger toppings. CDI - Hands washed, gloved changed and then RTE foods handled.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employees wash hands and turn off faucet without using a barrier. CDI - Hands washed. -2- |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house made ranch with sour cream and buttermilk and maple dip made with sour cream cold holding above 41F. Per PIC these items were made on previous days. CDI - PIC voluntarily discarded. -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 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 is not been labeled, or if the label is incorrect. -P 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .Observed RTE potatoes date amrked 05/15/2023. Product should have been discarded on 05/21/2203. CDI - Potatoes were discarded by the PIC. Observed kimchi cooked in-house date marked 05/14/2023. CDI - PIC voluntarily discarded. POINTS NOT ESCALATED TODAY AS CONDITION WAS GREATLY IMPROVED OVER LAST INSPECTION. -1.5- |
|
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 cooked fries cooling in bust tubs in RI that are covered and stacked, cooling at a rate of .07 degrees per minute and cooked hamburger cooling in double wrapping at a rate of 0 degrees per minute. Both items have been cooling less than 2 hours. CDI - Lids on fries removed and double wrapping removed from cooked hamburger. Ground hamburger placed in freezer to cool. -.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 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 employee wearing watch while cooking. Remove from arm while engaging in food prep. -0- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on sides of cooking equipment and on hood filters. Clean often enough to prevent buildup. -0- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster. Keep closed between uses. -0- |