|
8
|
2
|
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 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 .
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed multiple employees improperly wash hands as they turned off soiled faucet with bare hands and then dried hands. Hands were recontaminated when employees did not use a barrier to turn off soiled faucet. CDI-EHS educated employees and employees properly washed hands.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed two employees remove gloves and don new gloves for food prep without washing hands between glove change. CDI-EHS educated employees on when to wash requirements and employees properly washed hands. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed a large cart of sliced deli meats and cheeses that did not quickly cool from 70F to 41F within 4 hours. Meats and cheeses were sliced between 6am and 7am. Reference temperature chart. CDI-PIC voluntarily discarded all sliced meats and cheeses that did not cool to 41F within 4 hours. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 . Observed sliced honey ham from 12/14 and multiple chubs with with date marks rubbed off. CDI-PIC voluntarily discarded RTE TCS foods that were held for more than 7 days or held for an unknown amount of time. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 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 . Observed pounds of sliced meats and cheeses that missed 4 hour cooling window. These TCS foods were tightly wrapped and packed. CDI-PIC voluntarily discarded all TCS foods that did not quickly cool and EHS recommended alternative cooling methods, such as allowing sliced meats and cheeses to cool in thinner layers on sheet trays. EHS recommends the use of cooling logs. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna placed in sushi prep station. CDI-EHS educated employee and employee removed tuna from ROP to thaw. |
|
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 food buildup and debris on interior and exterior of deli display case. Increase cleaning frequency and thoroughness. |