|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee preparing food remove gloves and then immediately begin donning new gloves for other food prep, without a hand wash. CDI-PIC explained when to wash to employee and employee properly washed hands and then donned gloves. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink near hot holding unit blocked by a large pot. The large pot was blocking the knee pedals that run water to the hand sink. CDI-PIC removed large pot so hand sink was accessible for use. |
|
20
|
3
|
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. 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 buffalo chicken dip in reachin unit at 47F and mashed potatoes in WIC at 43F from previous day. CDI-PIC voluntarily discarded items that did not cool to 41F or below within 6 hours. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top with produce stickers attached. Observed employee remove unwashed broccoli from produce cooler, immediately chop broccoli, without washing, then place back in WIC. Wash fruits and vegetables thoroughly before prep or use. Remove stickers during wash process. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles making direct contact with flour and grits. Ensure handles are in the upright position.
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed spoon handle making direct contact with chicken salad. CDI-PIC removed spoon from chicken salad. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked stainless steel pans. Allow all equipment and utensils to air dry. CDI-Pans were separated to facilitate air drying. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep gouges and rivets that is no longer easily cleanable. CDI-PIC removed cutting board from kitchen to be discarded. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for sink & surface sanitizer used at 3 comp sink. EHS tested sanitizer and it was at correct ppm. CDI-Ecolab brought test kit to establishment during inspection. |