|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed food employee handling raw bacon with gloved hands. Food employee then took gloves off his hands after handling raw, and went to put a new pair of gloves on without a hand wash.
-CDI- EHS stopped the food employee, coached him on handwashing, and he then washed his hands correctly before donning a new pair of gloves.
Ensure proper hand washing. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed container of waffle batter in the WIC beneath a container of raw pork chops. Ensure proper storage order, no contamination observed.
-CDI- Storage order rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all foods in the PT unit above 41F but below 45F (see temp log) PIC stated that the foods were placed into the PT at 6:45 AM from the WIC. Foods were over filled in pans. Ambient temperature of the unit was: 48F.
-CDI- Food was voluntarily discarded. EHS and PIC discussed PIC is going to use emergency TPHC for the PT unit until the PT is fixed. PIC stated that he can put a work order in for the PT unit and likely get it fixed today. EHS will make a return visit to ensure that the unit is fixed.
3 DAY VR.
EHS observed chili in RIC at 57F. PIC did not know when the Chili was from -CDI- Food voluntarily discarded.
Ensure proper cold holding at 41F or below.
Failure to maintain cold holding on next inspection will lead to a risk control plan.
TPHC Sheet sent to PIC Markus
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf-
Observed eggs in TPHC with the basket stating discard time at 7AM. Observation was made at 8:41. PIC stated that the eggs were changed and used, but the new discard time was not added. -CDI- PIC adjusted the discard time for the new batch placed.
Ensure proper time tracking of TPHC. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed 2 flies in the kitchen, flies were not present on any food or food contact surfaces.
Ensure premises is kept free of pests. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed RIC units with soil and debris present. Observed waffle iron external surface on dry rack by the WIC with soil and debris present. Observed cookline equipment and holding equipment external surfaces in need of cleaning.
Ensure nonfood contact surfaces are cleaned and maintained as clean. |