|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee wash hands in 3-compartment sink. -CDI- EHS educated food employee on washing hands in handwashing sink and food employee properly washed hands in handwashing sink. -0- |
|
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 sour cream and housemade hot sauce (containing heated peppers) in prep unit above 41F. Refer to temperature chart. Ambient air of unit was observed at 48F. EHS placed thermometer in unit for prolonged amount of time and ambient air was at 41F. -CDI- PIC voluntarily discarded items. **REPEAT** -3-
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
|
3
|
Proper date marking & 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-/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- Observed chicken, chorizo, shrimp, carne asada and ground beef with no date marks in WIC. Observed chorizo in prep unit date marked 6/24 (discard 6/30). Observed housemade hot sauce in prep unit with no date mark. Per PIC, items without a date were prepared on Sat. -CDI- PIC properly date marked items and discarded of items past date. **REPEAT** -3-
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
|
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 raw meat prepared today cooling in WIC in a full container with a plastic covering and not cooling within proper cooling parameters. Observed individual salsa containers stacked on top of each other with lids cooling in plastic containers. -CDI- EHS educated PIC on proper cooling methods and PIC separated items into smaller containers and removed coverings. **REPEAT** -1-
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 . |