|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed a food employee wash his hands for under 10 seconds after coming from the dining room and then return to work. Ensure that all food employees are washing hands following correct methods for 20 seconds. -CDI- PIC educated food employee on proper handwashing techniques and rewashed hands.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed food employee working at the raw chicken breading station and then go and work at the fryer panning up cooked RTE chicken without a hand wash in between. Food employee was addressed prior to contamination occuring. Ensure that when switching tasks food employees are washing hands. -CDI- PIC educated food employee and they washed hands correctly.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Watched same employee switching tasks and donning new gloves each time without a hand wash. -CDI- PIC educated food employee and they washed hands correctly. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed employee washing dishes at the 3-comp sink. Food employee stated that the sanitizer basin was filled approximately 2 hours earlier. The basin mix was cloudy. Sanitizer tested at less than 50 PPM. -CDI- Basin was emptied and filled back to between 200-400PPM QUAT. Dishes were W/R/S again. Ensure proper sanitizing concentrations when being used to sanitize.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 3 chicken filets below 135F at 127F PIC stated they were made within the hour. -CDI- PIC reheated to 200F prior to placing back on HH. Ensure HH at 135F and higher.
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed a large container of salad on make line at 47F. PIC stated that the salad was prepped and placed into the line just prior to EHS arrival. Salad container was full. -CDI- Salad container was swapped with a cold container in the WIC and moved to the WIC to properly cool. Salad cooled by the end of the inspection. Ensure proper CH at 41F and below.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed large container of seasoning with no labeling present. All other foods in the kitchen were properly labeled. Ensure proper labeling throughout the facility. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed test strips present in the facility with water damage and unable to accurately read sanitizer concentrations. Ensure that facility gets new QUAT test strips. EHS provided the facility with approximately 10 test strips to use until they get more test strips in.
-10 DAY VERIFICATION-
Ensure PIC contacts EHS once facility receives test strips. |