|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P: Obserfved one employee re-contaminate hands at hand sink faucets after washing. PIC corrected employee and hands were washed correctly. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Procedures for holding tomatoes and lettuce at grill could not be produced. Observed lettuce coming out to be placed into TPHC at a temperature above 41.0 F. Lettuce discarded. Procedures for TPHC from AMC Sushi could not be produced.
AMC Sushi action station holds food on TPHC. Found raw tuna, lettuce, tuna / salmon mix brought back to walk-in cooler after being held on TPHC. CDI- all food discarded.
Observed apparent confusion from salad bar staff as to which foods are held on TPHC. Soup said to be held by temperature only was observed on dry erase board for TPHC food, and labels for TPHC on soup.
Verification that all stations holding food on TPHC have written procedures and are being followed, within 10 days.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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: Found multiple pans of black beans cooling on cart with pans closely stacked and covered by curtain. Beans were 74-83 F. Pans moved to walk-in blast chiller, dropped to 58.0 F within 45 min. Found prepped salad bar food destined for TPHC cooling in double-wrapped pans. Observed garlic / oil marinade for rotisserie chickens cooling at room temperature, 63.0 F. Marinade had just been made. CDI- moved to blast chiller. CDI- Food uncovered and moved to walk-in blast chiller so it could be cooled to 41.0 F before being placed into TPHC.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Ensure all squirt bottles of oils and bins of flour, sugar, etc are labeled as to contents. |
|
49
|
0.50
|
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. Cold drawers at patient plating stations with significant food accumulation. Some cooler door gaskets accumulating moisture and supporting black growth. |