|
8
|
0
|
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
Observed employee go in and walk in and come back out to prepare tomatoes. CDI hands washed and gloves changed. Observed employee come back in the kitchen to grab gloves and prepare food. CDI hands washed then gloves put on. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed bread that was underneath racks in walk in unit with blue green mold growing on surface. PIC stated management brought bread from a separate hotel to store in the establishment. Told PIC do not bring food from other locations unless it is an approved vendor. CDI bread discarded. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed grilled onions (3/10), grilled mushrooms (3/15), Canadian bacon (3/10), ground sausage (3/10), fondu (3/11), diced tomatoes (3/10), jalapeño aioli (3/2), and roasted mushrooms (3/18) held past 7 days. Observed jalapeño jam, turkey bacon, milk, half and half, and fondu balls not dated. CDI items from yesterday dated and remaining items discarded. Observed grilled beef and sliced turkey that had dates from the freezer and not pull/thaw date. CDI items had thaw date added. Repeat.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed hollondaise sauce that was held at heat lamp without a time stamp. CDI prepared within last hour and time stamp added. Repeat. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food and washing utensils without hair restraints. Repeat. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed reach in units, racks, shelving, and vents in need of cleaning. Repeat. |