|
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 Employee on grill put raw food and grill with gloved hands. Employee then discarded gloves and donned new pair of gloves and began working with RTE foods. Employees must wash hands between glove change when switching from working with raw animal foods to ready-to-eat foods. CDI - Employee educated on when to wash hands. 0 pts. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Dish machine only reached 155F on EHS thermometer. Dish machine must reach a minimum of 160F to adequately sanitize dishes. CDI - PIC noticed breaker was tripped from booster heater and he reset breaker and then dish machine was reaching 168F.. REPEAT
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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) Mushrooms, hand, chicken sausage, tomatoes, and lettuce not labeled with prep date in sandwich cooler. TCS RTE foods must be labeled with prep date and used or discarded within 7 days. CDI - PIC labeled items with prep date.
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(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 Raw shell eggs held using TPHC were not labeled with start time. TCS foods held using TPHC must be marked with start time. CDI - PIC stated eggs were removed from temp control 20 minutes ago so he labeled that time on board. |