|
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 employee at cook line had gloves on both hands and use one hand to grab a piece of raw chicken. The employee then removed the glove used to grab raw chicken and then went back to grill and continued work and moved to replace the removed glove with a new one.
CDI - EHS spoke to PIC and PIC asked employee to wash hands. EHS and the PICs discussed proper procedures and possibly using utensils for grabbing raw chicken instead of gloved hands. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw shrimp over ready-to-eat foods in the WIC. CDI - Storage order was corrected.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed chicken in reach in cooler at 79F cooling. Staff stated the chicken had finished cooking at 9:20-9:30 am which was approximately 2.5 to 3 hours before EHS took the temperature. CDI - Food was voluntarily discarded by PIC for not reaching cooling parameters.
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed tomato in flip top at 44F. Observed corn beef in flip top at 45F. Observed ham in flip top at 46F. Observed salad with grilled chicken stored on prep line over top of ice at steam table. CDI - Food was voluntarily discarded by PIC.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 diced tomatoes and chicken cooling in Reach in coolers covered in plastic or some tomatoes were in plastic bags. Needs to be in shallow and open pans or containers in WIC to cool. CDI - Food was moved to WIC to cool in shallow/open containers.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed sanitizer in sanitizer bucket at less than 200 ppm Quat sanitizer. Needs to be 200-500 ppm. CDI - Bucket was emptied and refilled to the appropriate concentration. |