|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P EHS observed food employee handling raw chicken removing gloves and donning new gloves to begin working with RTE foods with no hand wash. EHS intervened. CDI - Food employee washed hands. (2) |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P EHS observed food employee preparing soup with one gloved hand and barehand. EHS observed bare hand being used to top soup with RTE ingredients. EHS intervened. CDI - PIC voluntarily discarded both soups and re-made entrees. (0)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed large containers blocking access to hand sink. This is the only available hand sink in main kitchen area. CDI - PIC removed containers to allow access. (1) |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw fish stored above RTE sauces in make unit reach in. EHS provided education. CDI - PIC removed plastic-arranged storage. No contamination observed. (0)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed today’s date on all items in both make units. PIC stated they mark items for the day it was placed into unit, not the day it was made. PIC stated they can verify the date it was made to ensure it is not held beyond 7 days. PIC stated in previous inspections, facility was told this was within code. EHS provided education. Facility will date mark all ingredients in make units with the day the product was made moving forward. EHS allowed PIC to verify all items in reach coolers and provide accurate dates for all items in make unit. EHS observed small trays prepared to accompany soup entrees. These small trays contain various TCS items to be used with the soup. EHS observed the same date marking process with the trays as seen with the make units. PIC stated trays are dated for the day they were prepared. EHS provided education stating that unless each item is dated individually, or items are discarded daily, the oldest date shall be reflected and used as the correct date mark for the trays to ensure compliance with date marking. PIC adjusted date to reflect this. EHS will return in 3 days to observe compliance. If incorrect dates are observed on items during VR, items will be required to be discarded. (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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 EHS observed raw chicken cooling in 2-door RI at inadequate rate(see temp chart). EHS observed chicken cooling in reach in cooler tightly wrapped with plastic wrap. CDI - PIC removed plastic wrap and stated will stir frequently to allow item to cool. EHS verified adequate cooling rate prior to end of inspection. EHS observed one item cooling adequately during inspection and observed some improvement with awareness of the cooling process. EHS advised to continue to coach employees on proper cooling methods. If facility does not continue to improve, a risk control plan could be placed. 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 . |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed food employee preparing food without proper hair restraint. REPEAT. (0.5) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed scoop for rice stored in water at room temperature. CDI - PIC removed spoon from water and placed in empty container. (0) |