|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and then use bare hands to turn off faucet without barrier. CDI - Hands re-washed. -2- |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked onions and peppers in one container and another container of cooked hash cold holding at 42F. Per PIC, item has not been out of refrigeration. CDI - PIC voluntarily discarded. POINTS NOT ESCALATED TODAY AS ALL OTHER TCS ITEMS COLD HOLDING AT OR BELOW 41F. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane burner stored above cleaned facility items and medicine stored above clean single use/single service items on storage shelf at entrance to kitchen. CDI - PIC moved these. -1- |
|
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 cooling shredded swiss and chicken stock stored in deep containers with lids in place. Cooling rate for both too low to meet cooling parameters. CDI - PIC vented lids and actively stirred. -0-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed smart watch on arm of food employee. Remove arm jewelry prior to beginning food prep. -0-
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without wearing hair restraint. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test strips for chlorine sanitizing dish machine. VR no later than 09/10/2023 to ensure facility has test strips for checking chlorine sanitizer. -.5- |