|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee going in out of WIC and was in the process of donning on new gloves. EHS intervened and instructed employee to wash hands. Employee was working with raw chicken prior entering WIC. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed fully cooked Bossy Bites below 165F. CDI - PIC moved Bossy Bites back to fryer to reheat to 165F. EHS observed Bossy Bites did indeed reach 165F in the thickness parts. |
|
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 Observed large metal container of Bossy's Buttermilk above 41F in chicken prep unit prepared early this morning. CDI -PIC voluntarily discarded container of Bossy's Buttermilk. Observed in same unit raw Bossy Bites above 41F. CDI -PIC moved container to WIC to quickly cool down. See Temp Chart. EHS suggest using TPHC for buttermilk dressing.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 Observed in WIC feta cheese DM exceed 7 days DM sticker read 04/26-05/26. CDI - PIC voluntarily discarded. Observed prepared spinach with DM from 05/03-05/09. CDI - PIC voluntarily discarded.
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 F in the intended range of use. -Pf Observed high temp dish machine thermometer not functioning properly. CDI - PIC 10 Days VR required. |
|
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 two in-use sanitizer buckets with quat sanitizer below 50PPM. CDI - PIC discarded solution. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed metal wired skimming basket stored clean with rust build up. CDI - PIC voluntarily discarded item. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floors throughout kitchen are in need of resurfacing and resealing. Floors are not smooth and easily cleanable. |