|
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 food employee use soiled gloves to hand dispense RTE sliced turkey. CDI - PIC advised glove change and food in direct contact with soiled gloves not used. hands washed and new gloves used. -1.5- |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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. Observed cooked broccoli in walk in cooler and cooked marina with meat sauce in walk in freezer cooled from previous day at 44F and 58F, respectively. Per PIC, foods have not been out of cold environment. CDI - PIC voluntarily discarded and will review proper cooling procedures with staff to ensure long-term compliance. -1.5-
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
33
|
0
|
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 Observed deep containers of cooked broccoli and cooked marinara with meat sauce above 41F in center portions. Per PIC, proper cooling method is to use freezer space and active stirring while foods are cooling to ensure all parts are 41F or below. CDI - PIC voluntarily discarded and will cover proper cooling methods with staff to ensure long-term compliance. -0-
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open at beginning of inspection without use of installed air curtain. Door has self-closure. Use one of the installed methods to ensure prevention of pests. -0- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee working with exposed cold foods not wearing a hair restraint at beginning of inspection. -.0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple buckets of sanitizer at 0 ppm quat sanitizer used to store wiping cloths. CDI - PIC refilled with properly concentrated sanitizer. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rust buildup on inside of handsink near dish pit and broken hot water handle on handsink near tray sealer at rear of facility. Repair. -0- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste baskets near handsink near dish pit, at cook line, near tray sealer nor in sandwich area by automatic handsink. -0- |