|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed grating cheese over chicken parmesan and handling cheese with bare hands. Employees must not handle ready-to-eat foods with their bare hands, unless the food will be cooked to a minimum 145F. CDI - Cheese and chicken parmesan discarded and employee educated on bare hand contact.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
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 Fresh mozzarella in sandwich cooler measured 46F. TCS foods in cold holding shall measure 41F or less. CDI - Mozzarella moved to blast chiller. 0 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Porchetta had incorrect date label in line cooler. TCS ready-to-eat foods must be labeled with date food was cooked/prepared. CDI - PIC corrected label to indicate date cooked. // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Crescenza cheese was missing date label in sandwich cooler. Pickled vegetables, bocconcini, and couscous in walk-in cooler were missing date labels. TCS ready-to-eat foods must be labeled with date prepared. CDI - PIC placed date labels on items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 Garlic butter and garlic oil were missing time labels. TCS foods held on TPHC must be labeled with the time the food was removed from temperature control. CDI - PIC placed time labels on items. REPEAT |
|
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. 1 cook on the line was wearing bracelets on wrist. Food employees shall not wear jewelry on their hands or wrists. 0 pts. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Container stored as a scoop in an container of salt. Utensils must have a handle. Do not use containers as a utensil. 0 pts. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed using a towel to dry silverware. // 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of clean metal bowls and pans were stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT |