|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee handle soiled equipment on ground, return to soiled dish drainboard then handle clean equipment without washing hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with hands after washing. CDI, employee rewashed hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - observed raw tuna stored over RTE foods and with cut avocado. CDI, foods voluntarily discarded .Repeat.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed 3 pans stored as clean but had food residues. CDI, equipment relocated for cleaning.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 several foods such as caramelized onion with prep date of 9/17, onion 2 with prep date of 9/17, chili garlic sauce with prep date of 9/16, Tao to with prep date of 9/6, garlic confei with prep date of 9/11, pepperoni with prep date of 9/16, ricotta cheese with prep date of 9/16, feta with prep date of 9/14. CDI, foods voluntarily discarded. PIC stated some foods frozen and thawed. Ensure food that are frozen and thawed include up to 3 dates to indicate prep date , freeze date and thaw date. 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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - observed tuna thawing in vacuum sealed package. CDI, tuna package open to remove from vacuum environment. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing 0ppm quat. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observe quat sanitizer dispenser at 3 compartment sink not providing proper quat concentration. Observed minimal detergent or sanitizer hooked up to dish machine and dish machine tested 0ppm chlorine when tested. Facility not actively wash, rinsing and sanitizing at time of testing. EcoLab scheduled to come by tomorrow and facility to manually wash, rinse and sanitize at 3 compartment sink. 3 compartment sink set up with proper chlorine sanitizer. Observed light out under hood. |