|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed smoked Brie and smoked mozzarella in lunch prep top at 48F and 52F, respectively. Items were date marked as having been prepared in the previous evening. PIC stated that items may have been placed at room temp for extended period of time during set up, but was unable to verify if items had been cooled effectively. CDI - PIC voluntarily disposed of out of temperature TCS food items.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed carbon cooking bricks stored above spice containers at rolling cart. Observed properly concentrated sanitizer bucket stored at elevated median above prep table. CDI - PIC reoriented rolling cart storage order. EHS lowered sanitizer bucket to available lower storage. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee engaged in food prep (cutting herbs) without effective hair restraints.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple cook line employees with watches and wristbands. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed avocados in WIC stored as washed produce with stickers still attached. Remove stickers and sticker residue during washing process. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed pasta dye cuts for pasta extruded stored in room temperature water in between continued uses. REPEAT.
Note: No escalation due to noted improvements; grill side utensils such as tongs and spoons were kept in properly tempered water on flattop grill. Store pasta dye cuts dry and wet prior to use as needed. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed drying of dishes with disposable sanitizer rag. Discontinue cloth drying. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (to go boxes) stored with exposed food contact surfaces. CDI - EHS and PIC reoriented single service articles to prevent potential contamination. |