|
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 - Observed 2 food employees handle soiled item, touch trash and pick up item from ground and then proceed to other tasks including handling clean equipment and food preparation without removing gloves and washing hands. CDI, employee removed gloves and washed hands.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed produce stored over RTE food in walk in cooler.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed TPHC label on cheese curd in process of being prepared but not cooled or intended to be held on TPHC until properly cooled down and placed if on a high volume day. EHS discussed process with PIC. TPHC procedure states that TPHC to be placed after removing from cold holding. Ensure TPHC procedures properly followed. CDI by instruction. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed raw meat transferred to vegetable wash sink to thaw with raw vegetables stored on same sink. PIC stated should maintain separate sink for process. CDI, meat transferred and vegetable washed sink washed rinsed and sanitized. |
|
40
|
0
|
Personal cleanliness |
No |
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 2 employees wearing watch during food preparation. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed lemon used for sauce base in kitchen being peeled and prepared but not wash prior to preparation. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use scoop stored in water at 68 degrees F.
3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. |