|
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. Observed food employee crack a raw shell egg and then attempt to handle cooked rice. CDI - EHS stopped and instructed food employee to always change gloves and wash hands between handling raw and RTE foods. Food employee washed hands and changed gloves before continuing. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black debris on ice machine divider. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large, deep plastic container of bean soup cooked yesterday in WIC at 55 F. CDI - PIC voluntarily discarded and will adjust cooling methods to include monitoring and using shallow containers.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf. Observed raw grouper on menu without consumer advisory. Items were asterisked but asterisk did not necessarily denote that items are offered undercooked. Other items are asterisked that are not offered undercooked. Consumer advisory is present on reverse side but is not asterisked and is halfway cut off by print margins. VR. |
|
33
|
0
|
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. Observed large, deep container of soup cooked yesterday in WIC above 41 F. REPEAT. CDI - PIC will adjust cooling methods to achieve 135 F to 41 F within 6 hours for cooked foods. Points not escalated due to different type of violation observed. Half points taken for cooling violation (#20).
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 . |