|
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 - Chef wash hands and turn off faucet using bare hands preparing to re-engage in food prep. *CDI - EHS educated Chef and demonstrated proper handwashing procedures to kitchen staff. Chef rewashed hands properly. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
*REPEAT* 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- *Observed - Large lidded plastic container of Cut Lettuce above 41F prepped yesterday in Front 2 Door RIC. *CDI - PIC voluntarily discarded item.
Points deducted reduced due to large improvement from previous inspection. Establishment implemented Risk Control Plan since previous inspection, see general comments for details.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
No
|
No |
*REPEAT* 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
*Observed - One container of Tripe in WIC date marked (3/10) cooked today along with other container of tripe date marked (3/11). *CDI - PIC corrected date marking.
*Observed - Diced Ham, Diced Pork, Cut Hot Dog, Cooked Shrimp and Scrambled Eggs in Flip Top Unit without date marking. PIC stated Eggs and Shrimp was cooked this morning, Diced Pork and Ham are from yesterday, and Cut Hot Dog was from Sunday. *CDI - PIC had employee date mark items correctly.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
*REPEAT* 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 - Tripe cooked this morning cooling in WIC in large plastic lidded container with no change in temperature and cut lettuce prepped yesterday in large plastic lidded container stored in Front 2 Door RIC still above 41F. *CDI - Tripe was placed into WIF to improve cooling rate and voluntarily discarded cut lettuce.
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
*REPEAT* 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Some plastic containers Wet Stacked stored clean. *CDI - PIC educated dish washer and stored items in a way to allow proper air drying. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee water bottle stored on top shelf of clean dish rack next to and above clean dishes. *CDI - PIC removed item and placed it onto lower shelf. |