|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed employee wash hands, turn faucet off with bare hands and then dry hands. Hands were recontaminated by turning off faucet without a barrier. CDI-EHS educated employees on proper handwashing techniques and employees properly washed hands. Repeat |
|
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 several items in prep unit holding above 41F. For the prep top, closed for 10 minutes and all items began to rapidly cool. Going forward due to proximity to heat sources the prep top needs to remain closed. Chickpea salad and ricotta cheese holding above 41F, PIC stated it had been set out for a short period of time during a busy time. Ambient in RIC part of prep unit holding below 41F. Chickpea salad began to rapidly cool, ricotta cheese voluntarily discarded. Cut lettuce and potato balls holding above 41F. New bag had been placed on top of container not in, placed lettuce in container and placed in RIC. Potato balls holding above 41F and increased over 10 min. Ambient holding above 41F. Potato balls voluntarily discarded. Do not use drawers until repairman looks at them. VR required.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed opened cream cheese in RIC with no date mark and employees did not know when item was opened. CDI Voluntarily discarded.
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 . |
|
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 a few containers of spices with no label. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
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. Front of equipment, reach in coolers, especially handles are tacky and have visible residue. Clean more frequently. |