|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed employee handle raw chicken change gloves and continue to handle RTE food. CDI items discarded. Observed employee start preparing food without washing hands after handle cash register. CDI hands washed. Observed employee that was putting on gloves and blew their breathe into the gloves to put their hand inside. CDI hands washed and gloves donned appropriately. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy, mash potatoes, and black beans in steam well below 135F. PIC stated they are missing a pan and did not fill empty spot. CDI Items prepped an hour ago to refill and reheated. Observed chili for hot dogs that were reheated and left on the counter to hold for orders. PIC stated they go through it but they warm it back up for an order. Suggest keeping chili in open space on hot well. CDI container discarded. Repeat
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 . |
|
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
Observed raw tilapia, raw shrimp, and raw chicken gizzards that were above 41F in prep top. Items on other side of prep top and in reach in portion above 41F. PIC stated items were thawed out this morning under running water then immediately placed in unit for service. Checked water which was at 60F. Told PIC to ensure product does not go above 41F in thawing processing or thaw in refrigeration overnight. CDI items moved to reach in freezer to drop temperatures back to 41F.
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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed missing dates on grilled onions, lettuce, tomatoes, black beans, hot dogs, egg rolls, corn dogs, shredded mozzerella cheese, gumbo, milk, Mac and cheese, and Cole slaw from Saturday. CDI items dated. Observed Cole slaw in front case that was labeled today when it was placed in unit and not the original date prepared which was Saturday. CDI item relabeled.
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 . |
|
33
|
0
|
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 facility cooling Mac and cheese noodles in 2 comp prep sink and product sitting on top of ice. CDI PIC fully submerged container in ice and began to stir product to aid in cooling process.
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 . |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys, drinks, gum and other personal items throughout the kitchen designate one area to place personal items. Repeat. |