|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Raw ground beef stored over raw fish on speed rack in main walk in cooler. CDI- PIC James Beatty corrected storage immediately. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Most food items in prep cooler at patient care side maintained at 41F or below. See chart above. Ambient air in cooler at 40F per thermometer. CDI- PIC to have equipment serviced, some items removed for rapid cooling, and other allowed to be used due to only being used as of lunch today. No points deducted per directive of NC DHHS, possible point deduction at next inspection.(0pts) |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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. Boiled eggs, kidney beans, cut melons tightly covered in prep and reach in coolers, and walk in coolers not cooling at approved rates. Large container of cut melons in prep cooler at patient care side removed prior to second temperature being taken for rapid cooling. Due to temperature indications provided from surrounding foods, melons would not have cooled rapidly as required. Repeat. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One male employee wearing a watch. Remove watch (0pts) |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service coffee filters stored on soiled container lid. Single service to- go containers stored in front of sneeze shield at front service line. No customers in front service areas. CDI- Both were corrected by PIC. (0pts) |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris on exterior handles of equipment and shelving. Cleaning is needed. (0pts) |