|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a paper towel to turn off faucet thus recontaminating hands. -CDI- EHS pointed it out to PIC and PIC educated food employee on using a barrier and food employee properly rewashed hands.
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee work with raw chicken and change gloves to switch to work with RTE food without washing hands in between. -CDI- EHS intervened and pointed it out to PIC and PIC instructed employee to wash hands. -0- |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed whole chickens hot holding between 120-145F. -CDI- PIC reheated chickens to between 167-207F. **REPEAT** -3-
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed pizza sauce, sausage and pico de gallo at pizza station with no dates. Observed caramelized onions date marked 3/22 (discard 3/28), brisket date marked 3/1 (discard 3/7), prime rib 2/17 (discard 2/23) and 1/28 (discard 2/3), and chicken date marked 3/27 (discard 4/2) in cold drawers. Observed cut cabbage date marked 3/27 (discard 4/2) in prep unit. Observed 3 containers of housemade au jus (contains cooked veggies) in WIC date marked 3/22 (discard 3/28). Observed opened deli ham in WIC with no date. -CDI- PIC voluntarily discarded of all items past date mark and properly date marked ham and other items in pizza prep station that were opened 3/31. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed bottle of raid stored in cabinet. -CDI- PIC voluntarily discarded. -1- |
|
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 large container of Mac and cheese cooling in WIC in large plastic container with no active stirring and no change in temperature after 50 minutes. -CDI- PIC split items into smaller metal containers and started to actively stir items. -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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spices and water at hot dog station with no label. Observed butter and water at grill line with no labels. -CDI- PIC labeled items. -0- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1- |