|
6
|
0
|
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 beverage stored on top of in use dish machine. CDI - PIC instructed employee to remove personal beverage. -0- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT VIOLATION: 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed utility cart stored directly in front of kitchen hand sink. CDI - Obstruction removed. -1- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various non-TCS and TCS applicable foods (portioned salsa cups and container of pasta salad) above 41 F at prep unit. Refer to temperature observation chart. PIC stated that items were transferred from the walk-in cooler at 10:30 AM. According to air thermometer inside unit, ambient air temperatures were registering at 60 degrees F. CDI - Items were transferred into the walk-in cooler to quickly cool. PIC has contacted refrigeration specialist for repairs. -1.5-
***3-DAY VERIFICATION REQUIRED.
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. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 chicken wings on TPHC since 10:45 AM without time stamps. CDI - Product time stamped.
***EHS and staff discussed requirement of time stamps. -0- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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. Observed recently prepared deli meats, meatballs and chicken cooling covered inside reach-in units and walk-in cooler. Refer to temperature observation chart. CDI - Items uncovered and then trasferred to walk-in freezer which facilitated heat transfer and allowed temperatures to decrease towards < 41 F. -0.5-
***EHS and PIC discussed cooling method example such as utilizing the WIF for effective rapid cooling towards < 41 F.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 gaskets of walk-in cooler and two reach-in units in need of cleaning. No escalation of points due to improvement from previous inspection. -0.5- |