|
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 employee turn off sink faucet with bare hands after washing during inspection. CDI - PIC intervened and educated employee on using a barrier to turn off faucet. Employee rewashed hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed container of RTE pickles being stored under unwashed produce in WIC. EHS noted the same products being improperly stored in previous inspection. CDI - PIC moved to appropriate location. Repeat.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed lettuce cut at 8:30am holding at 62F at 1:35pm. CDI - PIC discarded. Repeat.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
33
|
1
|
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 lettuce cut at 8:30am being cooled in WIC in deep, covered plastic containers during inspection. Lettuce had not reached 41F within the four hour limit. CDI - PIC discarded. Repeat. EHS will follow up with long term compliance visit. Risk control plan to be discussed if no improvement is noted.
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 . |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one can of mandarin oranges and all cans of artichokes in facility dented. Artichoke cans sustained heavy damage. Cans were not segregated from unadulterated cans. CDI - PIC removed from storage. Repeat. |
|
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 most equipment next to three compartment sink wet stacked while being stored as clean. EHS reminded PIC that all equipment must be air dried after being cleaned to preclude microbiological growth. Repeat. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone being stored on shelving above prep table in back prep area that was storing customer food. Observed employee backpack and water bottle being stored on catering prep unit. CDI - PIC moved items to appropriate locations. |