|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employees donning gloves without washing hands, not previously engaged in food prep tasks. CDI- EHS discussed when to wash procedures with PIC, PIC had food employees discard gloves and properly wash hands. |
|
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 quat Sanitizer solution below 100ppm concentration while actively sanitizing dishes. PIC stated that sink had been filled within 2 hours ago. CDI- PIC emptied compartment before refreshing solution to above 150ppm.
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 |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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. Observed TCS foods throughout facility held in cold holding units dated for more than 7 days parameter, per the food code. EHS discussed date marking procedures with PIC to ensure that a uniform SOP for date marking may be implemented. CDI- PIC adjusted dates to fit in 7 day parameter. *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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed TCS foods held on TPHC being held in prep top unit overnight, per the PIC. EHS discussed following TPHC procedures or holding food at proper temperatures. If food is held on time, food shall be discarded at end of 4 hour limit. CDI- PIC discarded items that were held overnight in prep top unit on TPHC. Observed grilled chicken, crab mix, tofu, and cooked shrimp being held past 4 hour hold time. CDI- PIC voluntarily discarded. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee at front counter preparing and serving food without a hair restraint. All employees engaged in food preparation must use a hair restraint. *REPEAT* |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed container of sanitizer stored on floor under 3-comp. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard with food and liquid debris on shelving in prep area. Remove items that are not smooth and easily cleanable, nonabsorbent. |