|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee place dirty dishes on a rack to be placed in the dishwasher, then proceed to touching clean dishes without a hand wash. CDI-EHS shared observation with PIC and PIC stopped and corrected employee. Employee moved the clean dishes he touched to be rewashed, then the employee washed their hands. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a small amount of pink and black buildup inside of ice machine. Increase cleaning frequency. |
|
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 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 . Observed multiple pans of sliced turkey and ham in a reachin cold holding unit at 43F. CDI-PIC voluntarily discarded the sliced meats that were above 41F and moved all other items to the WIC. |
|
33
|
0.50
|
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 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 . Observed shrimp (65F), cut melon (44F), and mushrooms (98F) in the cooling process tightly covered in the reachin cooler. Observed recently cooked, cooling shrimp placed in the prep top unit at 66F. CDI-The pans of shrimp, cut melon, and mushrooms were moved to the WIC to quickly cool. The PIC spread the cooked shrimp and cut melon on larger pans with more surface area for cold air flow to increase cooling rate. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed an employee cell phone and drink on prep top table where food and equipment were also stored. Store all employee belongings in a separate area to prevent contamination. CDI-Employee items were moved. |