|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
EHS observed food employee incorrectly remove meat mitt while cooking burgers. Employee used clean gloved hand to remove the meat mitt and touching the surface of the glove that touched raw meat. Employee then attempted to handle cooked bacon. EHS observed employee pick trash off the ground and attempt to continue cooking without changing gloves and washing hands.
CDI- EHS provided education on proper use of meat mitts and hand washing policies. PIC instructed food employee to discard gloves and wash hands before continuing food prep. Employee washed hands properly and donned new gloves. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
EHS observed dish machine in use while chlorine sanitizer concentration was at 0ppm.
CDI- PIC replaced chlorine sanitizer, primmed unit and got a concentration of 50ppm. Dishes were ran back through the dish machine to allow for proper sanitization.
-0-
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
EHS observed that facility did not have a written TPHC procedure for garlic oil being held on time.
CDI- EHS provided facility with form and assisted manager completion.
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
EHS observed garlic oil holding on the counter at 70F, PIC stated that the item is being held on time. There was no time stamp placed on the product.
CDI- PIC voluntarily discarded the garlic oil. PIC placed a garlic oil at 41F from the WIC on the counter and placed a time stamp on the product. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
EHS observed damage to the floor on the cook line. EHS observed wall/basebaord damage under table at 3-compartment sink. Repair as soon as possible. **REPEAT** -0.5- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
EHS observed a vape stored on prep surface while active prep was taking place.
CDI- Item was removed an placed in a designated area.
-0- |