|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken salad in the WI at temperatures above 41F. CDI. PIC indicated that she checked an hour ago and food items were 38F. PIC also indicated food was being taken out of the unit and door was open in the process. CDI. Facility was encouraged to keep door closed to avoid temperature increase. Unit temperature was 38F. Also observed chicken salad in display case above 41F. Chicken was over stacked. CDI. PIC removed the chicken to the cooler and maintained a lower line. The chicken salad at the bottom was holding at the right temperature as seen on the chart.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 containers of chicken salad cooling down in prep unit. CDI. PIC removed to the WI for proper cooling. REPEAT
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 . |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food and clean equipment and utensils without the use of hair restraints. Use hair restraints to prevent hair from contaminating exposed food, equipment and utensils. REPEAT.
**** IMPROVEMENT FROM LAST TIME. |
|
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 in use wet wiping cloths stored directly on prep table. CDI. PIC removed. |
|
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 build up inside RI cooler. Needs to be cleaned. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed cold and hot water flowing at same time in sink. Plumbing needs to be repaired so hot and cooled water flows at different timing. This process affects sanitizing solution ant the water temperature per sanitizer manufacturer is suppose to be 75F. While 100+F comes out. Also observed water leaks on the floor infront of the WI cooler. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee Starbucks coffee being stored on prep table. CDI: Employee removed. |