|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed food employee return to work station and begin to don gloves to complete meat slicing. -CDI- EHS intervened and educated food employee on when to wash and food employee washed hands. -0- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms stored over RTE cut lettuce. -CDI- PIC corrected storage order. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed provolone cheese, diced tomatoes, pastrami and cut lettuce in prep unit above 41F. Observed 45 sauce (contains tomato paste) on counter between 55-57F. Refer to temperature chart. Per PIC, items had all been prepared this morning. -CDI- PIC placed items in WIC to cool back down. -1.5-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 housemade 45 sauce, slaw, and salad cups cooling in plastic containers with lids. Observed no change in temperature for 45 sauce and little change with slaw. -CDI- EHS educated PIC on cooling methods and PIC removed lids to facilitate rapid cooling. **REPEAT** -1-
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spicy mustard, mayo, mustard, 45 sauce and Italian sauce with no labels. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sani bucket at 0ppm quarternary sanitizer. -CDI- PIC replenished supply to 200ppm.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sani bucket stored over chips. -CDI- PIC relocated items. -0- |