|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P EHS observed food employee go in and out of walk in cooler with gloved hands to obtain more food for service. EHS observed food employee go to the front, remove gloves, and take dine in order. EHS then observed food employee come back into kitchen and begin to don gloves to make order without proper hand wash. EHS provided eduction. CDI - Food employee washed hands properly. (2) |
|
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 EHS observed sauce bottles in drink cooler actively cooling from being portioned into to-go containers. EHS observed sauces cooling in sauce bottles, cooling in grab-n-go drink cooler. EHS observed no change in temperature after 30 min (see temp chart). EHS observed sliced tomatoes cooling in make unit after being sliced an hour prior to inspection. EHS observed no change in temperature during inspection. EHS provided education on cooling methods and where rot cool. CDI - PIC removed bottles and tomatoes from cold holding unit, and placed into WIC to quickly cool. (0)
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 . |
|
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. EHS observed prep table being used in WIC to store raw chicken. EHS observed prep table lined with aluminum foil. PIC stated this is used to prevent chicken from leaking onto table surface. EHS advised that this creates a surface that is not durable to clean and aluminum foil is a single service item that should be disposed after use. EHS observed bottom of prep table beginning to corrode. EHS advised to replace/remove table. (0) |