|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
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 Employee observed touching raw hamburger while putting it on grill and did not take off gloves or wash hands before handling ready-to-eat bread and burger toppings. Employees must wash hands when switching between handling raw animal foods and ready-to-eat foods. CDI - Employee educated and he discarded gloves and washed hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed touching raw burger and then went straight to handling ready-to-eat bun and burger toppings with same pair of gloves. Single-use gloves must be discarded when switching between handling raw animal foods and ready-to-eat foods. CDI - Employee educated on cross contamination and he washed hands and discarded RTE foods that were contaminated. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
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. Gravy measured 81F at 1:15PM and had been cooling since 11AM. Gravy was cooling in deep container with tight lid. CDI - Gravy discarded by PIC. // 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Pizza sauce measured 56-57F at 1:20PM in pizza cooler. PIC stated it began cooling at 10AM after opening can. Establishment needs to pre-chill cans the day before, use ice bath, or use shallow, uncovered pans in walk-in cooler or freezer to cool pizza sauce. CDI - PIC moved pizza sauce to ice bath but it didn’t reach 41F by 2PM so it was 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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked peppers and cooked onions measured 44F and 47F in sandwich cooler top. Chicken in pizza cooler top measured 48F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to freezer and they cooled to 41F before the end of inspection. 0 pts.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 Roast beef in walk-in cooler was labeled as being prepared on 3-4. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded roast beef. 0 pts.
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 . |
|
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 Pizza sauce was cooling at 56-57F in deep container in pizza cooler. Gravy was cooling at 81F in walk-in cooler in deep container with tight fitting lid. CDI - Gravy discarded. Pizza sauce moved to ice bath to continue cooling. 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 . |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 food employees observed with watches and bracelets on their wrists. Food employees must not wear jewelry on their hands or wrists. REPEAT |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. All wiping cloth buckets measured less than 150 ppm quat. Wet wiping cloths must be stored in properly concentrated sanitizer when in between uses. Ensure staff switches out sanitizer solution more often throughout the day. 0 pts. |