|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed Food employee touch freshly cooked salmon and burgers. CDI - PIC educated about bare hand contact and foods reheated to above 165F before serving. -2- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 washed spring mix and green leaf lettuce cooling in make table after washing this morning in cold water above 70F. Per PIC, lettuce comes in pre-washed. Food employee confirmed this lettuce was washed this morning and is now cooling. CDI - Food monitored for cooling. Food at 42F and 43F and at end of inspection with time still left to cool. Per PIC, plans are underway to install new WI. EHS reminded PIC to make sure all permitting has been approved prior to installation. -1- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |