|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
Observed employee eating in the kitchen upon entry into the facility, observed a watermelon in the kitchen that was out in the open for personal consumption as well. Facility has a large amount of employee food. EHS coached PIC that all employee food items and eating must not occur in the kitchen during food prep or cooking. And all food must be consumed in designated areas, not on the cook line.
-CDI- PIC understood coaching. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed 2 large cuts of beef out in the open for prep. PIC stated that he was prepping the beef, however, PIC stated that the beef had been out for just over 1 hour, the beef was at 58F and 60F. EHS explained that foods in prep are likely to come up in temperature, however prep done in ambient air should be performed in a timely manner to ensure that the meats do not stay in the temperature danger zone for extended periods on time. -CDI- PIC understood coaching and moved the meats into the Stand Up RIC and Stand Up RIF to cool down. Food was properly cooling.
Ensure proper cold holding and temperature awareness during prep procedures.
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 . |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth present on the prep surface of the facility. Ensure that wet wiping clothes are stored in sanitizer in between uses.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 1 wiping cloths soiled and in need of changing out. Ensure that wiping cloths are switched out after soiled or containing visible debris. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of debris and residue present on the spice shelving next to the wok. Ensure that non food contact surfaces are clean and maintained as clean. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup of debris and residue present on the back side of the cook line floor. There was a large amount of grease and debris build up. Ensure cleaned and maintained as clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone present on the prep top. Ensure that employee items are maintained and kept in designated areas. -CDI- Phone removed. |