|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash his hands with his gloves on. CDI EHS educated PIC and employee re-washed his hands and put on clean gloves.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed fruit above washed and prepped vegetables. CDI PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the inside of the ice machine with large amount of build up.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not sanitizing. Chlorine was at 0ppm. PIC contacted Ecolab. Facility will disposal dishes until machine is repaired. VR needed 8-31-24
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 |
|
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 multiple sushi rolls in lowboy cooler above 41F. These were prepared 2 days ago. CDI PIC voluntarily discarded. REPEAT
Also observed shrimp sauce and salads in the soda cooler above 41F. EHS educated PIC on use of soda cooler. PIC stated that salads were made this morning. CDI PIC voluntarily discarded the shrimp sauce and put the salads in WIC to cool down
Also observed raw chicken in the WIC above 41F. PIC stated that it was thawed out yesterday. EHS discussed approved thawing methods with PIC. CDI PIC voluntarily discarded the chicken.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed lowboy cooler across from the fryer not holding tcs foods at 41F or below. Also observed facility has to put bags of ice on top of the food in the prep top to maintain 41F or below. PIC contacted maintenance. Facility will not use the lowboy cooler until it is repaired. They have multiple other units they can use. VR needed 8-31-24 |