|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed handling cell phone with gloved hands. Employee then began breading fish with same pair of gloves on hands. Employees must discard gloves and wash hands any time gloves are contaminated. CDI - Employee educated and he discarded gloves and washed hands. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Employee states that scallops may be served undercooked. Scallops are not marked with asterisk on menu tying them to consumer advisory statement. VR - Verification required within 10 days that menu is corrected. |
|
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 Portioned Cole slaw in sandwich cooler measured 44-47F. Employee stated it was prepared at 10:30am and is still cooling down. Use walk-in cooler to cool TCS foods after preparation. CDI - Cole slaw moved to walk-in cooler to continue cooling.
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal pans on clean dish shelf were nested while wet. Allow utensils to adequately air dry before stacking. REPEAT |