|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee properly wash hands then recontaminate hands by not using barrier to turn off water. CDI- PIC had employee rewash hands.
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observer food employee handle raw chicken on a stick, not change gloves or wash hands before working with RTE foods to be sent out. CDI- EHS discussed when to wash procedures, PIC had employee removed gloves and wash hands before returning.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee handle phone while prepping food not discard gloves or wash hands after engaging in activity. CDI- EHS discussed when to wash with PIC, PIC had employee rewash hands. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed piece of equipment used as slicer stored as clean under prep table with food debris. CDI- PIC removed item to be w/r/s. *REPEAT*
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
18
|
1.50
|
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 wings being cooked to temps below 165F before being put on TPHC. CDI- EHS discussed final cook temps and proper cooking procedures with PIC, PIC removed chicken from pan to be cooked fully to 165F or above. |
|
33
|
0
|
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 densely packed container of lo mein with tightly fitted lid temping at a rate below .12F/min in second parameter. CDI- EHS discussed effective cooling methods, PIC removed tightly fitting lids.
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 |
4-101.11 (A) - (E ) Food contact surfaces shall be (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed blade of can opener rusting. PIC removed item to be Repaired, resurfaced, or replaced.
4-501.11 Maintain equipment in good repair. Observed gaskets of 3D prep unit torn and in need of repair.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed drill connected to whisk used for sauces not approved as nonabsorbent or smooth and easily cleanable. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observe dented back area of outdoor receptacle causing hole for potential harborage of pests. Repair or replace. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed back lower walls across from 3-comp in disrepair, not allowing area to be easily cleanable. |