|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee with gloves brush off food debris from counter top, then go into WIC using hands with gloves to open door, return and then using same gloved hands begin to reach in and pick green peppers with same gloved hands with out hand wash or change of gloves. CDI EHS redirected employee to discard container of green peppers, wash hands and don new gloves. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken sandwich holding below 135F. PIC stated the safety method for food was holding 135 and above and quality was to discard after 4 hours. Observed burritos have time stamps but sandwiches did not. CDI PIC voluntarily discarded the sandwich. EHS discussed using TPHC as safety measure going forward. PIC filled out form and began using TPHC as safety measure for grab n go hot items in hot cabinet.
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 . |
|
23
|
0
|
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 Observed Red salsa with expiration date of 9/24 still in service. CDI PIC discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
41
|
0.50
|
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 with wiping clothes testing at 0 ppm quat sanitizer. CDI PIC refilled and tested at 150 ppm |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed pizza rounds with encrusted cheese being used to prepare foods. Ensure rounds are free of encrusted debris.
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 outside of containers stacked clean with sticker residue. Sticker residue must come off in wash and sanitize process. Repeat |
|
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. Door missing on dumpster. Replace or repair. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed baseboard to right of 3-comp sink on wall is cracked and missing. Repeat |