|
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 employee wash hands and then turn off faucet with barehands before going back to prepare customer orders at cook line. CDI - Employee re-directed and rewashed hands followed by turning off faucet with paper towel. -2- |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw corned beef (personal employee food) stored above washed produce inside of the walk-in cooler. CDI - Storage order corrected by placing raw chicken below raw beef.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. Observed raw chicken stored over raw beef inside of the walk-in cooler. CDI - Storage order corrected to prevent cross-contamination.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed opened container and package of flour at dry goods storage area. Keep closed.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed flat sheet pan with cooked chicken nesting into a second pan of cooked chicken, container of personal food items nesting on top of cooked egg rolls in WIC and small metal bowl used to scoop raw beef nesting on top of washed bell peppers inside of the prep top unit. CDI - Utensils removed to prevent non food contact surface from contacting food.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. - P. Observed food handler correctly wash hands while gloved. Observed another gloved food handler finish cutting raw chicken and transition into washing butcher knives without discarding gloves. CDI - Both employees educated on correct glove use and discarded gloves. -1.5- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed container of garlic in oil stored above fill station of prep top registering at 52 F and two containers of chicken wings at 45 degrees F, one at the lowboy unit and the other in the WIC. With exception to food in the WIC, PIC advised that the foods had been utilized for today’s services. CDI - Foods from prep top and lowboy taken to walk-in freezer to cool down, remaining were voluntarily discarded by PIC. -1.5-
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. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date marking on cooked pork stored inside the lowboy unit. Through discussion with PIC, pork was prepared yesterday. CDI - Food date marked accordingly. -0-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler wearing wrist watch while preparing customer orders. -0- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of tongs touching washed broccoli inside of it’s container. CDI - Handle repositioned. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal employee foods stored directly on top and with resale foods inside of the walk-in cooler. CDI - PIC removed personal foods. -0- |