|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee wash hands and turn off faucet with barehands and then dry hands. Hands were contaminated. CDI-EHS demonstrated proper hand washing and explained the importance of using a barrier to turn off faucet. Employee correctly rewashed hands. |
|
15
|
0
|
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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken stored over RTE, fully cooked turkey bacon. Employee stated the chicken is not normally stored there. CDI-PIC moved raw chicken to bottom shelf.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed produce (lettuce and avocados) stored over RTE foods in WIC. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed 3 sets of tongs and three large bowls used to sauce large amounts of wings stored as clean with visible grease and food residue. CDI-PIC moved items to 3 comp sink to be W/R/S. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cut lettuce and cheeses at 43-45F. Items are removed from a reachin at the beginning of each shift. Employee stated temperatures rise during busy periods when the lid is left open. CDI-TCS items above 41F were moved to TPHC to be discarded at 2:30pm. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed sliced turkey that was frozen on 4/18 with no pull date. Employee stated the turkey was pulled from the freezer yesterday. Observed opened heavy cream that had no open date mark. Employee stated it was opened 4 days ago. CDI-Employee added accurate date mark with a discard date 6 days from pull date for turkey and added a correct open date mark to the heavy cream. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados that PIC stated had been washed with produce stickers still attached. CDI-PIC moved avocados to be rewashed and stickers removed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed multiple pieces of kitchen equipment, a broken tv, and other items that are not necessary to operation stored around the exterior of the building. Remove all unnecessary items. |