|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee return from outside and began to handle clean dishes without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. **REPEAT** -2-
2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee wash hands at prep sink. -CDI- EHS educated food employee on only washing hands at handwashing sink and food employee properly re-washed hands. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed asparagus and green onion stored over RTE produce items in WIC. -CDI- PIC corrected storage order. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed curry sauce (contains potatoes) prepared yesterday at 44F. -CDI- PIC voluntarily discarded. **REPEAT** -1.5-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
33
|
0.50
|
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- Observed curry sauce prepared yesterday that did not meet cooling parameters. Items were found cooling in prep unit inside of a pot. Observed rice bombs prepared today cooling on top of each other in RIF stacked on top of each other and wrapped in plastic cooling at a low rate. Observed cut lettuce prepared today cooling at a low rate in WIC wrapped in plastic wrap. -CDI- PIC voluntarily discarded items that did not meet cooling parameters. EHS educated PIC on proper cooling methods and PIC unstacked items and removed plastic wrapping. **REPEAT** -0.5-
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 . |
|
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 squeeze bottles and spices on the line missing labels. -0- |
|
40
|
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. Observed food employees engaging in food prep with wrist watches and bracelets. -0- |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados. -CDI- EHS educated PIC on washing avocados and removing stickers. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -0.5- |