|
8
|
0
|
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 employee take off gloves then proceed to don new gloves for a new food task. CDI: EHS instructed employee to wash hands. Employee removed gloves and washed hands. |
|
15
|
0
|
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 catfish being stored above unwashed broccoli. CDI: PIC rearranged storage order for compliance.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hard boiled eggs being hot held at 105F. PIC stated that the eggs were placed here an hour prior. CDI: PIC reheated eggs to 165F.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed no dates on RTE items on cook line in fliptop and (crab legs, sausage, cut tomatoes, lettuce, crawfish, mussels). PIC stated that RTE seafood items are thawed and dated in the WIC and then is stocked in fliptop/RI from those containers. PIC stated that tomatoes and lettuce are cut daily and sausage was opened yesterday from package. EHS discussed proper date marking methods for fliptop and RI units. CDI: PIC dated foods to reflect thaw/opened/prep dates of RTE foods.
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 . |
|
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 crab legs, raw shrimp, raw catfish cooling in WIC from thawing an hour earlier. EHS observed insufficient cooling rate for these items. Items were cooling in large deep covered containers. CDI: PIC moved items to WIF to quickly cool. EHS observed food items cooling quicker by end of inspection.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed thawed raw oysters on the half shell being stored on ice and water in RIC. CDI: PIC drained water and replenished with fresh ice. PIC educated on undrained ice limitations.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two containers of food stored on floor in WIF. CDI: PIC moved items to a shelf. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of plastic Togo lids and box of napkins stored on floor in server area. CDI: PIC moved items to a shelf. |