|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC unsure of whether facility is using TPHC or hot holding chicken wings. PIC was also unaware of corrective actions when issues with hot holding observed and requirement to use 3-step cleaning method for food contact surfaces. CDI - EHS advised PIC to review franchise corrective actions and PIC worked with EHS to determine corrective actions for improper hot holding, when to use thermometer and 3-step dishwashing for pans not sent through dish machine. EHS requested franchise food safety training manual for review. -1- |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee handling waste receptacle at cook line without handwashing before moving to handling freshly cooked chicken, handling soiled dishes and changing stations and dishwasher enter kitchen from outside without handwashing before returning to work. CDI - Handwashing procedures covered with PIC today and hands washed. -2- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed pans used to sauce wings and bowls and brushes cleaned once per day per PIC. CDI - PIC implemented a cleaning once every 4 hours. -0-
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup inside food contact surfaces of metal pans stored in dish pit and inside plastic cups stored in wait staff beverage station. CDI - Items moved to dish pit for cleaning.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken hot holding in hot box at less than 135F. On previous inspections, chicken was held using TPHC. PIC invested in heat lamps. Per PIC, franchise inspection determined that TPHC does not follow requirements for franchise food. CDI - PIC educated on how to keep foods hot. Hot box purchased a month ago. Foods hot holding at 112F. CDI - PIC reheated to above 165F for hot holding. Monitor temperatures as required under PIC duties. PIC also purchased ambient air thermometer to ensure hot holding is at or above 135F.
For more information, please visit: http://meck.co/FoodSafety 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 . -3- REPEAT |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of stainless steel food storage containers above dishwashing sinks and at serving station. REPEAT -1- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Use equipment as intended. Observed waste container used for used fryer oil also used as a prep table for holding clean pans used for fried wings. Use a clean surface for food prep and storage.
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 painter's brushes used to apply barbecue sauce to wings. Brushes are frayed. Per PIC, backup brushes have been purchased. EHS advised PIC to consider using a brush that is more durable and designed for food prep. -0- |