|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed PIC was hands for less than 20 seconds and not use a paper towel to turn off faucet. -CDI- EHS educated PIC on proper handwashing techniques and PIC properly rewashed hands. -0-
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw pork over RTE pork in WIC. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed asparagus and tomatoes stored over RTE produce in WIC. -CDI- PIC corrected storage order. -0-
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 |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer at dish machine at less than 50ppm and quarternary sanitizer at 3-comp sink at 0ppm. -CDI- PIC corrected chlorine concentration to 100ppm and quarternary to 200ppm. -0-
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in dairy RIC above 41F. Refer to temperature chart. Observed ambient air of unit at 41F. Observed items in prep unit and WIC above 41F. Refer to temperature chart. Per PIC, items were out for prep. -CDI- PIC placed items out for prep today in WIC or freezer to cool back down and voluntarily discarded other items. **EHS RECOMMENDED FACILITY HAVE UNIT SERVICED AS UNIT WAS ALSO NOT MAINTAINING TEMPERATURES AT PREVIOUS INSPECTION. EHS WILL CONDUCT FOLLOW UP VISIT** **REPEAT** -1.5-
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 housemade kimchi date marked 10/16 & 10/18 (discard 10/22 & 10/24), mozzarella cheese date marked 10/22 (discard 10/28), mozzarella and provolone cheese blend date marked 10/12 (discard 10/18). Observed housemade onion dip, 2 housemade pimento cheeses, housemade slaw, housemade gremalata (contains cooked mushrooms and shallots), and cut tomatoes with no date marks. **REPEAT** -CDI- PIC properly date marked items and voluntarily discarded items past date. **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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
0
|
Food properly labeled: original container |
No |
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 squeeze bottles and some containers with spices or other seasonings with no labels. -0- |