|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and use bare hands to turn off faucet before donning gloves and attempting to return to handle food. CDI: Employee re-washed hands using a paper towel to turn off faucet before returning to handle food. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed individual preset containers of crab meat stacked high in a container in steam table in which top container measured 119F. CDI: PIC reheated crab meat to 201F before returning to steam table. REPEAT. |
|
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: 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 . Observed a container of heart of palm being held in salad prep flip top cooler at 50F, individual containers of lobster meat stacked high in a container in prep flip top cooler in which top containers were 45F and a working bottle of milk at 44F being held in an ice bath on prep counter. CDI: PIC placed container of heart of palm in WIC to rapidly cool, voluntarily discarded lobster meat and filled ice bath higher in container and dumped out a portion of milk so that all of milk was even with top of ice bath. REPEAT. Points reduced to half due to significant improvement since previous inspection. |
|
24
|
0
|
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 Observed a container of individual to go containers of bang bang sauce being held on TPHC without a time marked to indicate when 4 hour period has elapsed. CDI: Staff labeled to go containers of sauce with start and end time. |
|
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 two large deep plastic containers of linguine noodles covered slightly with lids cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: Staff spread noodles out on metal sheet trays and placed on speed rack to allow for rapid cooling. |