|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed a food employee wash his hands at the handsink then turn faucets off without using a protective barrier.
CDI: PIC educated food employee and employee re-washed his hands to prevent contamination. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 a pan of 2 oz. portioned containers of red sauce date-marked with a prep date of 12/05, stored in the lowboy cooler. PIC stated this was wrong and an employee must have forgotten to change the date of the pan when they refilled it with red sauce from the new batch (made on 12/13).
CDI: PIC created new date label with the correct date of 12/13.
Observed an opened jug of whole milk that bore no date, stored inside the WIC. PIC was unsure of when it was opened, as he did not work yesterday and stated they did not use it today.
CDI: PIC voluntarily discarded the whole milk since date of open was unsure.
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 |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed one unlabeled spray bottle stored on a rack above the 3-compartment sink. PIC stated he was unsure whether or not the contents of the spray bottle was water or sanitizer.
CDI: PIC dumped out contents from unlabeled spray bottle to prevent contamination.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting full points today since only one spray bottle was unlabeled and all other spray bottles were labeled. If observed out of compliance during next routine inspection, EHS will deduct full points. |
|
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 sliced prosciutto cooling at a rate of 0.08 deg/min (unable to meet the cooling rate), cooling inside the 2-door lowboy cooler with the lid covered. PIC stated they had just sliced this not even a half hour before EHS walked into the facility to conduct routine inspection.
CDI: Pan of prosciutto was moved into the WIC to rapidly cool down, spread out onto a sheet tray; EHS went over cooling methods with PIC.
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 . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 food debris accumulating on the interior surfaces of the lowboy cooler at the make table.
Increase cleaning frequency. |