|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed a food employee wash her hands at the handsink then turn faucets off without using a protective barrier. Observed same employee touch her hair once hands were washed, then proceed to touch packages of food while personal phone was still in her hands. PIC stated this is a ShiftSmart employee (third party company).
CDI: PIC educated employee on proper handwashing procedures and employee re-washed her hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed large bin full of food items being marked out for discarding, placed directly in front of the handsink.
CDI: Bin was moved to allow access for handwashing. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed pan of pico de gallo and pan of cut cabbage held in the cold holding toppings bar, date-marked with a discard date of 5/11. PIC stated these were opened today.
CDI: PIC created new date labels with correct discard dates to not surpass the 7-day expiration window.
Observed bag of half and half in cold holding milk dispenser date-marked with a discard date of 5/22. PIC stated this bag of half and half was opened this morning.
CDI: PIC created new date label with correct discard date.
Observed an opened bag of pre-cooked taquitos stored in the WIC that bore no date. PIC stated they opened this bag this morning.
CDI: PIC created date label for taquitos.
REPEAT VIOLATION.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed multiple hot food items held on TPHC but no TPHC procedures available at the facility. Corporate paper provided by PIC had length of time these TCS food items are to be held, but included no procedures on what employees shall do once the time window has surpassed.
CDI: EHS provided PIC with TPHC written procedures and PIC filled out on-site for compliance.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed one food employee actively engaging in food prep without using a protective head covering. PIC stated this was one of the SmartShift employees.
Ensure all employees engaging in food prep have some sort of approved head covering (hairnet, visor, beanie, ballcap) to prevent contamination. |