|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed employee carry trash can through kitchen, place liner in trash can, remove one glove, don one new glove and then begin food prep with produce. CDI-EHS explained observation to PIC. With instruction from PIC, employee properly washed hands and donned new gloves before proceeding with further food preparation. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed onions stored in the same container as washed cilantro and over RTE sauces and cheese in reachin cooler. Ensure unwashed produce is stored below RTE foods.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed limes that were zested into other foods stored directly on wire rack in reachin. EHS recommended storing all produce in pans. CDI-PIC voluntarily discarded produce that was improperly stored. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed vegetable slicer that had not yet been in use today, visibly soiled with dried peppers and other vegetables. PIC stated equipment is W/R/S after use. CDI-PIC took slicer apart and assigned W/R/S process to employee. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed unlabeled summer corn and tomato salad. CDI-PIC verified prep date from log and added correct date mark to RTE TCS food. |
|
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 employee slicing and packaging deli meats while wearing an exposed watch. Remove jewelry prior to food preparation. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no functional measuring device for high temp sanitizing dish machines. CDI-PIC replaced batteries in high temp thermometer. |
|
49
|
0.50
|
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 buildup of sauces and other food debris inside pizza cooler that was not yet in use today. All food residue was from previous days. Increase cleaning frequency and thoroughness. |