|
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 pick up glove off the floor and not wash hands prior to donning new glove. CDI- Employee rewashed hands before donning gloves. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 shredded lettuce that did not meeting 41F and below after 4 hours. CDI- PIC voluntarily discarded. 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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed unsalted butter on griddle below 135F, see temperature chart. CDI-PIC reheat butter above 165F to correct HH
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 . |
|
33
|
0.50
|
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 chopped and shredded romaine in WIC in deep plastic containers covered with lid. Observed cheese fondue and onion dip cooling in deep metal container not being stirred frequently. Observed cut cherry tomatoes, unsalted truffle butter, and sliced turkey cooling in flip top portion of prep unit. CDI- PIC moved lettuce to sheet pans, increased stirring of cheese fondue and onion dip, and items in flip top portion of prep unit were moved to WIC/blast chiller. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in the back of the kitchen near the closet that stores the trash valet bin. Ensure to contact pest control. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watches on wrist of employees preparing food. CDI- PIC had employees remove bracelets. Ensure to only wear plain wedding band while preparing foods. |
|
42
|
1
|
Washing fruits & vegetables |
Yes |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in flip top portion of prep unit stored as clean with stickers on outer flesh. CDI- PIC rewashed avocados. Ensure to remove stickers prior to washing. REPEAT |