|
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 thoroughly wash hands before turning off faucet with bare hands and use bare hands to pull lever to dispense paper towels before attempting to return to handle food. Overall thorough and frequent hand washing was observed by staff. CDI: EHS instructed employee on how to properly wash hands by dispensing paper towels first then using paper towel to turn faucet off after washing. Employee rehashed hands before returning to handle food. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice shoot and soda nozzle for Pepsi on self serve soda fountain machine with build up of organic matter. Clean equipment regularly to avoid build up and contamination of ice and soda. |
|
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 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 . Observed pooled eggs being stored in an ice bath on prep counter, raw beef, raw shrimp, cooked shrimp in prep flip top cooler and pooled eggs and cut lettuce being stored in prep RI cooler all measuring above 41F. See temp chart. CDI: Pooled eggs being stored in ice bath on prep counter were placed on TPHC and PIC agreed to keep pooled eggs on counter on TPHC moving forward due to repeated cold holding violations. PIC stated all other items in prep cooler were placed in unit at approx. 11:00am and were moved to RIF to rapidly cool. REPEAT |
|
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 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 . Observed a deep plastic container of cooked noodles tightly wrapped in plastic cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed noodles from plastic container and spread noodles out on a metal sheet tray uncovered in WIF to rapidly cool. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several working containers of spices and oils on working cart at grill unlabeled. Label all working containers of food. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes and containers of food being stored directly on floor in WIF. CDI: PIC placed items on shelves. REPEAT |