|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee load dirty dishes onto a rack and place in dish machine then immediately pick up and put away a large, freshly washed lid and other items, without a hand wash. CDI-Employee properly washed hands. |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee pick up RTE sliced pepperjack cheese with barehand when EHS mentioned the temperature. CDI-Employee voluntarily discarded cheese that was touched with barehand. |
|
15
|
0
|
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 dishwasher handle soiled dishes, and then move to clean dishes without discarding gloves that were used to load soiled dishes. CDI-PIC instructed employee to remove gloves and wash hands. Employee properly washed hands. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cheese sauce and queso that are put into steam well as means of reheating. Based on employee reports, both cheese sauce and queso had been in steam well for at least an hour and were only at 87F and 56F. These foods would not have reheated to 165F within 2 hours without EHS intervention. CDI-All reheating foods were moved to kettle to quickly reheat to 165F within 2 hour requirement. |
|
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. 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 . Observed a large container of chicken and vegetable soup and a container of tomato sauce that did not cool from 135F to 70F within 2 hours, per establishment cooling log and EHS observation. Reference temperature chart. CDI-PIC voluntarily discarded foods that did not quickly cool. EHS recommends active stirring and cooling in smaller batches for soups. |
|
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 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 . Observed turkey that was sliced early in the day, tightly wrapped and stacked in line drawer. Observed cheese that was sliced at start of inspection, overstacked in prep top. Observed soup and tomato sauce that missed cooling window. CDI-PIC moved cheese and turkey to quickly cool in thin layers in the WIC. PIC voluntarily discarded soup and tomato sauce that did not quickly cool within required times. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout kitchen. PIC stated pest control had increased services within the last week. Maintain increased pest control. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked stainless steel pans. Utilize pyramid stacking or other methods to facilitate air drying. Observed dish washer towel dry sheet tray. Air dry all. |