|
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 employee turn off faucet with bare hands after washing during inspection. CDI - EHS educated employee on utilizing a barrier as to not recontaminate hands. Employee rewashed and properly turned off faucet. 2 pts. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed blanched fries being held on time next to fryer with no label indicating the time at which they were removed from cold holding, or when they need to be discarded. CDI - PIC was able to verify that the french fries had been out for two hours, and labeled the container. 1.5 pts. |
|
33
|
0.50
|
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 cut lettuce and cut tomatoes cooling in WIC while in deep, covered, and stacked plastic containers during inspection. Both items were not cooling hastily. CDI - PIC removed the lids from the lettuce containers and moved closer to the condenser. Tomatoes were placed onto sheet trays to hasten cooling. Both items achieved rapid cooling rates during inspection. 0.5 pts.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed potatoes being stored in cardboard box with salad spinner being stored directly on top. Spinner was actively leaking water onto the container during inspection. CDI - PIC removed. 0 pts. |
|
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 heavy rusting on shelves in WIC. Resurfacing or replacement needed. 0 pts. |