|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a cookline employee wash their hands and then turn the faucet off with no barrier for protection.
CDI - EHS and PIC intervened and education was provided on proper handwashing procedures to all cookline employees. Contaminated hands rewashed. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a small insert container of raw chicken stored directly on top of a container of cooked potatoes in the WIC. REPEAT.
CDI - Storage order rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the VegetablesHH slicer to be stored as clean on a hook behind the 3 compartment sink with visible food debris on its blade. REPEAT.
CDI - Moved to dishpit to be W/R/S.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 3 chemical spray bottles in the kitchen to not be labeled as to their contents.
CDI - PIC labeled chemical spray bottles.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed one chemcial spray bottles of sanitizer to be stored hanging on the cart with the rice cooker on it at the cookline.
CDI - Sanitizer bottle moved to lower shelf with wiping cloth bucket.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed a container of “Raid” insect killer in the kitchen. This is pesticide that is not approved for commercial kitchen use.
CDI - PIC removed from facility. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed multiple containers of TCS food cooling from prep in the morning stored in the cookline lowboy/opentop refrigerators including 2 container of diced tomatoes, one container of shredded lettuce, and one container of cooked rice. Cooling is not to be done in the cookline refrigerators as they are designed to maintain temperature and not cool foods down.
CDI - Items moved to the WIC to rapidly cool.
- Observed an insert container of rice cooling in the WIF at a rate of .26 degrees/min, which is below the required cooling rate for the first cooling window. Sides of the container were observed at 43F within the 45 mins but the center only cooled down 12 degrees. Active stirring must be done on thicker products to ensure all areas of the food are cooled down in the appropriate amount of time. REPEAT.
CDI - Rice container mixed and observed cooling at a proper rate (.6 degrees/min).
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 . |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed stacked of metal insert containers to be wet nested on the shelf above the 3 compartment sink. REPEAT. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed the wall behind the pre-rinse sink/dishwasher area to have an accumulation of black grime. |