|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee on grill was switching between handling raw meat and cracking raw eggs with gloved hands, and then went to handling plates and ready-to-eat foods without washing hands in between. Employees must wash hands in between handling raw animal foods and handling ready-to-eat foods or clean plates. CDI - Employee educated on when to wash hands and he washed hands. REPEAT |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
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 was only reaching 139F on EHS plate thermometer. Establishment must use sanitizer to sanitize dishes after washing and rinsing until dish machine is repaired. VR - Verification required within 3 days that dish machine has been repaired. 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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chili and gravy measured 117-122F and 126-135F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated items to above 165F.
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Hydrated hashbrowns measured 45-49F in reach-in cooler. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to walk-in freezer to cool. 0 pts.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Water is dripping from top of reach-in cooler beside grill. Water was observed dripping in pan of ham. Do not store food under leaking water. CDI - PIC discarded ham and moved all food away from leaking water. 0 pts |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Repair reach-in cooler that is dripping water. Also, doors to not close properly and gaskets are torn on doors. 0 pts. |