|
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 one food employee wash his hands at the handsink then turn the faucets off without using a protective barrier.
CDI: PIC educated food employee and he re-washed his hands to prevent contamination. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed food debris on the paddle and round blade of the deli slicer. Observed a box grater and mesh strainer soiled with food residue/debris on food-contact surfaces, both stored on the clean dish hooks.
CDI: Above mentioned items were removed and taken to the dish room to be re-washed/rinsed/sanitized.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed parmesan cheese stored at room temp (not held on TPHC) by the pasta station. Employee stated this is used for garnish on their pasta dishes. Cheese was temping above 41F (see temp chart). Employee stated cheese was taken out of refrigeration less than 4 hours prior.
CDI: Employee moved the cheese into the freezer to rapidly cool down.
Observed a ceramic bowl of bruschetta tomatoes cold holding above 41F inside the flip top of make table 1. Employee stated he recently had this bowl out for an order.
CDI: Employee moved bruschetta into the lowboy freezer to rapidly cool down before placing back into the flip top.
Observed pan of cut romaine lettuce cold holding above 41F inside the lowboy cooler of make table 1. PIC stated he had not had this out, does not stay in the unit overnight, and moved it from the WIC.
CDI: Employee moved cut romaine into the WIC to rapidly cool down.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting full points today since improvement has been made since previous inspection.
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 . |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed one unlabeled spray bottle stored at the dish room. Employee stated the bottle was full of bleach.
CDI: Employee labeled spray bottle as "bleach."
REPEAT VIOLATION. |
|
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 cooked ravioli in the cooling process not having a change in temperature after 18 minutes had passed. Ravioli was observed cooling down inside a covered pan, inside the cooler drawer of make table 2.
CDI: Employee uncovered the pan and moved the ravioli into the freezer to rapidly cool down.
Observed sheet trays of cooked penne in the cooling process not having a change in temperature after 10 minutes had passed. Penne was observed cooling down on sheet trays, completely seran-wrapped, on a speedrack inside the WIC.
CDI: Employe removed all seran-wrap from the sheet trays to allow cold air flow.
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 . |