|
8
|
2
|
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 food handler begin donning gloves to work with food without first washing hands.
CDI- Food handler washes hands before donning gloves. (-2) |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed raw chicken in fryer basket awaiting cooking for more than 35 minutes, which temped at 110F.
CDI- EHS advises staff to complete cooking process and not delay foods in fryer baskets exposed to heat while sitting in the danger zone between 70F-130F. Chicken cooked to above 165F. (-0) |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed all TCS foods in both WIC and WIF failed to cool and reach 41F. Items dated 07/28, 07/27, 07/26 all between 47F-55F. (-1.5)
CDI- Facility issued ITS for failure to cool and maintain proper cold holding temperatures. All TCS foods above 41F voluntarily disposed of. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed overfilled sliced cabbage in fliptop and portioned shrimp sauce ant register above 41F. All TCS foods in WIC also observed above 41F.
CDI- Items voluntarily disposed of. EHS advises use of TPHC for portioned shrimp sauce at register going forward. (-1.5) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed several TCS items in lowboy without date mark.
CDI- PIC dates items. (-1.5) |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT.
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 inadequate coolers functioning onsite to sufficiently cool foods.
CDI- All items failed/failing to cool voluntarily disposed of. ITS issued for failure to maintain proper cooling rates. (-1)
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed WIC and WIF with ambient temperatures at 55F and 47F, respectively. Also observed both WIC and lowboy with leaks and accumulation of water. No contamination caused by entry of water observed to food. (-0.5) |