|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee chewing gum while chopping peppers at food prep counter. CDI: PIC instructed employee to remove gum and not to chew gum in the kitchen. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed several hotel pans on clean equipment shelf, several knives on wall mounted knife holder, and immersion blender all being stored as clean and all items observed to have build up of food soil. CDI: Items were returned to dish pit for W/R/S. REPEAT |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed a covered plastic container of salsa and a covered metal container of tomato purée cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. Both items were made from room temp ingredients. Items would not have met cooling parameters without EHS intervention. CDI: PIC removed lids and placed in 2 inch hotel pans to allow greater air flow to products. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed a container of fried shrimp in fry prep cooler missing a date mark. PIC stated shrimp was placed in fry cooler yesterday and showed EHS the sheet tray on speed rack in WIC where she pulled batch from. Speed rack was date marked for yesterday. CDI: Item was date marked. REPEAT. Points reduced to half points due to improvement in date marking since previous inspection. |
|
33
|
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 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 . Observed several deep covered plastic containers of salsa cooling for approximately 1 hour and 30 minutes in WIC. EHS could not get a follow up cooling temp as PIC recognized that salsa would not reach cooling parameters and emptied salsa into 2 inch hotel pans and placed in RIF to rapidly cool to 41F or below. Also observed a covered plastic container of salsa and a covered metal container of tomato purée cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. Both items were made from room temp ingredients. Items would not have met cooling parameters without EHS intervention. CDI: PIC removed lids and placed in 2 inch hotel pans to allow greater air flow to products. REPEAT |
|
49
|
0.50
|
Non-food contact surfaces clean |
Yes |
No
|
No |
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 bottom shelf of prep counter being with build up of food debris and soil being used to store a clean vegetable slicer. CDI: PIC returned vegetable slicer to dish pit for W/R/S and instructed an employee to W/R/S bottom shelf of prep table. |