|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee shaving raw chicken off rotating spit and return to working with RTE food for orders without handwashing. CDI - PIC notified and employee retrained when to wash hands. -2- |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed RTE TCS foods date marked 06/19/2023 that were cooked or opened today, 06/20/2023. CDI - PIC placed correct date on foods during inspection. -0-
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(A) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed TPHC procedure in place that requires discard after four hours for cold items at serving line such as baba ganoush, taboleh and other items. Items in place after discard time of 3:00P. CDI - PIC voluntarily discarded and reminded to follow procedure to maintain ability to use TPHC. -1.5- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil containers stored directly on ground in back hallway leading to restrooms. Place on shelf at least 6 inches off ground. -0- |