|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee use gloved hand as utensil to taste omelette that came off line for service, then require discard of omelette and redo of order because of quality. Employee then began to grab scoop for cooked chicken with out change of gloves and hand wash. CDI Employee redirected to wash hands and don new gloves. Observed other employees throughout inspection hand wash before donning new gloves when switching tasks. Improvement, no escalation in points. Repeat |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sweet potatoes and hot brined pickled onions made the day before with no date mark. CDI PIC date marked items.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 Observed skewers held up at bar with raw, non TCS items and hot brine pickled pepper (TCS) being held out on TPHC, according to employee, all day, with sticker that gave start time and end time of 24 hours. CDI EHS educated employees that because the hot brine pickled pepper is included that (and according to TPHC paperwork 4 hours was written) the peppers can be held out of temperature for 4 hours then needs to be discarded. End time of 4 hours was added to stamp. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked clean being “wet nested”. Ensure containers are completely air dried before stacking. Pyramid stack to allow for air drying, then stack normally. |