|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed both food employees actively engaged in food prep wash their hands at the handsinks then turn faucets off without using a protective barrier.
CDI: PIC educated both employees and they re-washed 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 strawberries and cherry tomatoes stored above various RTE food items stored inside the RIC.
CDI: Storage order was corrected to prevent contamination.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting full points today since previous inspection was for two separate violations for storage order. EHS provided PICs with storage order handout to use as a visual aid.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed pan of cut lettuce and pan of mixed greens cold holding above 41F in cooler drawers of make table 1. PIC stated they recently had had these drawers opened to complete an order. After inactivity, EHS observed both pans of cut lettuce and mixed greens had not changed in temp.
CDI: PIC moved both pans into the freezer to rapidly cool back down to 41F.
Observed pan of grilled chicken cold holding in the flip top portion of make table 2 above 41F. EHS noticed this pan was filled above the fill line, but grilled chicken stored near the bottom of the pan were also temping above 41F. PIC stated they had not prepared this today, it was panned out yesterday around 3:00PM, was kept in this unit overnight, and facility does not conduct temperature checks; length of time the grilled chicken has been in the temperature danger zone is unknown. All other TCS food items in this unit were cold holding at proper temps.
CDI: PIC voluntarily discarded pan of grilled chicken.
Observed opened container of half and half cold holding in small RIC 3 at the coffee station above 41F. All other TCS food items cold holding at proper temps. Employees stated they did not use the half and half recently, and PIC stated milks are not placed on TPHC today (only utilized during busy weekends).
CDI: PIC voluntarily discarded half and half.
Observed opened container of heavy whipping cream cold holding above 41F, stored inside the small RIC 4. PIC stated this was also not used recently. No other TCS food items stored inside this cold holding unit.
CDI: PIC voluntarily discarded heavy whipping cream.
REPEAT VIOLATION.
EHS advised PICs to conduct daily temperature checks for all cold holding units.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed pan of hummus missing date label and stored inside make table 1.
CDI: PIC voluntarily discarded.
Observed pan of cooked quiche date marked as 5/02, stored inside the RIC. PIC stated this food item is cooked then frozen, then thawed prior to serving. PIC stated 5/02 was the date of prep, and was thawed this past sunday (5/10).
CDI: PIC created second date label to depict the "clock start" time.
REPEAT VIOLATION.
*Note: Facility has been out for date-marking violations for previous four consecutive routine inspections, today marking the fifth. EHS implementing a Risk Control Plan for PICs and employees to follow to ensure facility understands all date-marking rules and gains long-term compliance.
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 . |