|
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 employee remove gloves and begin to don new gloves during food preparation without a hand wash between sets of gloves. CDI-EHS demonstrated why a hand wash is necessary and employee properly washed hands and then donned gloves. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed fruits and vegetables stored over RTE foods in WIC. Reorder WIC to prevent contamination from unwashed produce. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed multiple pans that were stored as clean on shelf in dish pit area with food reside and buildup on internal surfaces, food contact surfaces. CDI-Employee moved pans to be W/R/S. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 TCS in main cold holding unit above 41F. Reference temperature chart. PIC stated foods are not held in main unit over night and had been placed there today. Observed fried potato cubes and tofu in fryer station prep top above 41F. CDI-PIC placed all foods in main unit on ice too quickly cool. TCS foods above 41F in fryer station unit were prepared today and moved to WIC to quickly cool. PIC put in work order for equipment. VR required within 3 days. |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. Observed ROP’d TCS foods, tikka sauce, buffalo sauce (made with unsalted butter), and bacon peppercorn gravy, that were held for more than 48hrs. CDI-PIC voluntarily discarded TCS foods held for more than 48hrs. |
|
37
|
2
|
Food properly labeled: original container |
Yes |
Yes
|
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 unlabeled stainless steel seasoning shakers. CDI-Employee added accurate labels to shakers. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies throughout kitchen prep areas and dish area. Increase pest control. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic and stainless steel pans. Use pyramid stacking or other alternative stacking to facilitate air drying. Observed an employee drying equipment with wiping clothes. CDI-EHS instructed employee that equipment and utensils must allowed to air dry and employee ceased use of wiping cloth. |