|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee use gloved hand to place raw chicken on griddle and change gloves without a hand wash. CDI- EHS intervened and had employee wash hands before donning new gloves. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored over eggs, shredded mozzarella cheese, and bell pepper mix in stand up reach in cooler. CDI- PIC moved raw beef to be on bottom shelf of cooler for proper storage order. REPEAT -improvement noted-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written 4 and 6 hour TPHC procedures for meats in display case and salsas in salsa cooler. CDI- PIC drafted written procedures and posted.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
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 foods on 4 hour TPHC not marked with start and end time. CDI- PIC marked foods with start and end time.
3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed foods on 6 hour TPHC not marked with start and end time. CDI- PIC marked foods with start and end time. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed bowl used to scoop flour buried in flour. CDI- PIC removed bowl used to scoop flour. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed salsa cooler unable to maintain 41F and below. Observed hot holding display case unable to maintain 135F and above. Repair or replace equipment. -TCS foods kept in these pieces of equipment are on 4 and 6 hour TPHC- |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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 outside of metal and plastic containers with sticker residue. CDI- PIC placed all containers in 3 compartment sink to be washed, rinsed, and sanitized. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open during inspection. Close doors between uses.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed heavy accumulation of litter around dumpster. Ensure to clean around dumpster. Secure dumpsters to ensure dumpster is not used by others. |