|
9
|
2
|
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 using bare hands to scoop potatoes in cambro. PIC stated the fries were being washed to be stored in water overnight to then be blanched the following day. CDI - PIC immediately cooked fries to 145F. (2)
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 |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(3) - Cleaning EQUIPMENT and UTENSILS as specified under 4-602.11(A) and sanitizing under 4-703.11. EHS observed cut potatoes being placed into Camaro after being washed in three compartment sink. EHS observed soiled dishes and food debris present in the sink bays during this process. EHS advised that the sinks shall be washed, rinsed, and sanitized prior to preparing any foods within them. CDI - PIC removed fries from basin and wash, rinsed, sanitized bays. Fries were immediately cooked to 145F. |
|
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 EHS observed pico and pizza sauce cooling in WIC in large containers with tight fitting lids. EHS observed no temperature change between thirty minutes in either item. CDI - PIC removed lid and stated they will frequently stir to ensure items quickly cool. EHS verified adequate cooling rates prior to ending inspection. (0.5)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . EHS observed facility missing approved thin probe thermometer. 10-day VR required. (0.5) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. EHS observed aluminum foil being used to cover the shelving of prep units. EHS stated single service items may not be used in this way due to not being durable or easily cleanable. (0) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. EHS observed concrete flooring in kitchen area needing to be sealed. EHS stated concrete is porous and observed flooring missing sealant. Please repair.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed walling under three compartment sink soiled with black residue. EHS observed wall next to fry make unit beginning to accumulate food debris. EHS observed ceiling tiles soiled from grease residue from fryer. EHS has observed improvement from last inspection. Major improvement in cleanliness next to dish area and make unit but still area for improvement. EHS will de-escalate points due to improvement. (0.5) REPEAT. |