|
8
|
2
|
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 soil gloves while cracking eggs, take gloves off, and put on a new fresh pair of gloves with no hand wash before returning to the cook line. -CDI- Food employee was coached by EHS and PIC on when to wash. Food employee washed hands and put on new pair of gloves.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee wash hands and turn faucet of sink off with no barrier. -CDI- EHS and PIC coached food employee on proper how to wash methods. Food employee washed hands correctly and returned to work. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed a coffee urn in the hand wash sink in back of facility by 3-comp sink, and a coffee urn in the hand sink at front of facility close to dish machine. -CDI- Coffee urns removed and EHS coached PIC that hand sinks are for hand washing only. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed employee soil gloves by cracking raw eggs, food employee then began to work with RTE cheese slices with soiled gloves. -CDI- PIC coached food employee, food employee discarded gloves, washed hands, and put on fresh gloves before going to work with RTE food. RTE cheese slices were voluntarily discarded by PIC. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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- Observed RIC 3 with multiple containers of cooked chili, cooked sausage gravy, and an open container of milk with no date marking labels. PIC was unable to provide knowledge of when food was prepared or opened. -CDI- PIC voluntarily discarded all food with no date marking.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed a basket of raw shelled eggs stored above the cookline with a time stamp indicating 6:30am-10:30am. PIC stated that the basket of eggs observed at the time of the inspection was not the same one from the original 6:30am-10:30am time
stamp and that the one observed was only placed out prior to the beginning of the inspection (11:48am). -REPEAT-
-CDI- PIC updated TPHC label to reflect proper time. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no chlorine sanitizer test strips present in the facility at the time of inspection. -10-DAY VR- Facility must provide chlorine sanitizer test strips. EHS will return to confirm compliance. |
|
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. Observed buildup of food residue and debris under the shelving on the cookline. Keep non-food contact surfaces clean and free of debris and buildup. |