|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee touch hair and then pick up knife used to cut tuna, without a hand wash. Observed another employee touch their face and then begin food preparation without a hand wash. CDI-EHS educated employees and both properly washed hands. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed dishwasher handle soiled dishes and then wash gloved hands at hand sink. CDI-Employee removed soiled gloves, washed hands and donned new gloves. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed walk-in cooler unable to maintain TCS foods at 41F or below. Reference temperature chart. Ambient temperature in WIC was 46-48F. A risk control plan will be required to maintain cold holding compliance moving forward. Establishment has voluntarily closed and voluntarily discarded all TCS foods that have been out of temperature in the WIC for an unknown amount of time. |
|
23
|
1.50
|
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 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 numerous foods prepared previous day with no date mark in reachin cooler. Observed fried seafood with no thaw date in WIC. CDI-Employees added correct date marks to all RTE TCS foods. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Walk-in cooler is holding at 48F. All TCS foods in walk-in cooler were above 41F. Establishment does not have refrigeration capacity to cool or cold hold TCS foods until the walk-in cooler is repaired. Observed TCS foods cooling tightly covered in reachin units. VR - Verification required within 3 days that walk-in cooler is repaired to hold TCS foods below 41F. Establishment has voluntarily closed until the walk-in cooler is fixed. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without a hair restraint. Ensure all food employees wear hair restraints to prevent contamination. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils at sushi station stored in water of 67F. CDI-PIC removed in-use utensils from water. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed large wooden bowl used to prepare sushi rice. Wooden bowl has noticeable grooves, unevenness, and divots. This is not a smooth and easily cleanable food contact surface. Discontinue use and replace. |