|
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 perform hand wash before working with food equipment (placing food in temperature controls, starting gas lines, etc.). Employee turned handsink off barehanded. CDI - EHS corrected employee and observed effective corrective hand wash. EHS provided handwashing sticker to PIC with more detail to be used at hand washing sink as needed. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot foods properly transported at 135F or greater. Observed macaroni and cheese fall to temperature of approximately 130F when placed in reheating warmer. CDI - PIC opted to voluntarily dispose of macaroni and remove from menu, as opposed to reheating.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P Observed TCS items holding above 41F in one (1) cambro without ice for transport purposes (see temperature chart). Per PIC, items had been in cambro for less than one hour. - CDI - PIC moved items to cooler drawers to quickly cool. Ensure ice is used to maintain temperatures of 41F or below during transport. REPEAT.
Note: continued violation of cold holding may result in the application of a risk control plan.
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probe digital thermometer with dead battery. A verification will occur prior to 04/06/2024. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed untreated wooden planks used to hold elevated shelving. Seal/cover shelves such that they are smooth and easily cleanable. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed unused, unplugged pasta boiler with food debris on interior surface. Clean equipment prior to storage or use.
Note: Previous cited non food contact surfaces and floors, walls, and ceiling are in good condition and cleanliness. |