|
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 Observed employee handle cooked naan with bare hands to cut it and then move to plating. CDI: Naan voluntarily discarded. PIC explained to employee he must wear gloves when working with the ready to eat food.
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 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse out a wiping cloth in the handsink in the server area. CDI: Employee corrected.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink in the kitchen next to 3-comp sink blocked by stack of buckets and pans in need of washing. CDI: Items moved to allow for access to handsink. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in the 3-comp sink at 50ppm quat. No active dish washing occurring at the time. CDI: Sanitizer was drained and refilled at proper concentration.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed baked onions stored in bag on a cart at room temperature. PIC stated they cook the onions in the oven and then portion in to gallon sized bags, freeze and pull them out for use. Rate of use is up to 2 days. The bag had moisture inside of it. Based on this observation, product shall be kept in the cooler and date marked properly. CDI: Bag moved to reach in cooler as it was just pulled from the freezer at the start of lunch. Observed TCS chutneys stored in reach in cooler near the office above 41F. EHS observed the fan was blocked by a tray holding desserts. Cooler itself was holding properly however proper air circulation was not possible. CDI: Items rapidly cooled. Tray removed. Observed raitha yogurt sauce held on counter above 41F. CDI: Product permanently moved to TPHC today. Procedures filled out.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no time written for items including biryani, vegetable cutlet, dal, curries, and other TCS items held on TPHC per PIC. CDI: Times written. For when lunch started. Items voluntarily discarded by end of inspection. EHS and PIC discussed transitioning to a dry erase board system so that the PIC could easily verify what times have been documented and that they are documented correctly. |
|
33
|
0
|
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
Observed mango lassie that was made today (blended with all cold ingredients) in the walk in cooler in a covered 5 gallon bucket above 41F. CDI: PIC stated it was made at 12pm. Product divided into 2 full sized hotel pans and placed in the walk in freezer. Product cooled to 42F by end of inspection. Product allowed to continue cooling in the walk in freezer and then it will be transferred back into the large bucket for storage. EHS and PIC discussed that mechanically mixed products often rise in temperature during preparation due to the friction and heat of the mixer. These items shall be temped prior to being placed in a long term storage container.
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 . |