|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
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 employee wash hands at the handsink, then turn faucets off without a protective barrier.
CDI: PIC reminded employee of correct procedures for handwashing, and the employee re-washed their hands and used paper towels to turn faucets off to prevent re-contaminating their hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed containers of unwashed produce stored above RTE hotdogs, bologna, and corn dogs in the reach-in cooler.
CDI: PIC corrected storage order to prevent contamination; EHS provided physical handout of storage order guide for facility to use as a reminder.
REPEAT VIOLATION.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all TCS food items cold holding above 41F at the make table. Food employee stated that they prepped these food items at 10:00AM and stored directly into the make table. Observed TCS food items in the lowboy cooler of the make table also cold holding above 41F. EHS observed ambient air temp of the unit was reading 49 degrees, with no temperature drop even after another food employee manually adjusted the temperature to less than 40F.
After EHS' discussion with Senior Advisor, EHS allowed facility to continue operating with lunch service since EHS observed a separate lowboy cooler that could be used temporarily to hold all TCS food items that were kept in the make table used for service, a standing reach-in cooler with room for the raw shell eggs that were stored in the lowboy cooler, and plenty of counter space on top of two lowboy coolers to move the prep station used to fulfill orders. PIC also stated they do daily temperature checks, and the temperatures were cold holding fine at this unit this morning. PIC moved all TCS food items that were prepared this morning at 10:00AM into the reach-in freezer to rapidly cool, since they still had time left in the cooling window, and EHS observed these food items cooled at the appropriate rate (see temp chart). EHS explained to PIC and food employees that this is a temporary fix only until the make table is checked out by a professional. PIC contacted repairman and he stated he would visit the facility ASAP.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
REPEAT VIOLATION.
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 . |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf
Observed food thermometer reading a difference of 3-4 degrees from EHS's food thermometer.
CDI: PIC calibrated thermometer right away and EHS observed thermometer was accurate and within 2 degrees.
For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 heavy buildup of oil on the hood system. PIC stated they are due for their next routine maintenance by their hood cleaning company soon.
Increase cleaning frequency to prevent contamination.
REPEAT VIOLATION. |