|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed PIC wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing and PIC rewashed hands.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Observed food employee take orders at cash register and engage in food prep without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee using personal phone with gloves on and return to food prep without a glove change or hand wash. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. -0- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 no date mark on quiche in RIC, no date mark on mushrooms, quinoa, turkey sandwiches and hummus in cold drawers, and no date mark on tomato sauce in BOH lowboy. Observed eggs date marked 7/10-7/16, potatoes date marked 7/11 (discard 7/17), salmon date marked 7/10-7/16, and roast beef date marked 7/11 (discard 7/17). -CDI- PIC voluntarily discarded items. **REPEAT** -1.5-
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
|
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 brisket burritos cooling in WIC covered with a plastic food wrap with no change in temperature after nearly an hour. -CDI- EHS educated PIC on proper cooling methods and PIC removed plastic wrap to facilitate rapid cooling. **REPEAT** -0.5-
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed tomato sauce thawing under running water at 81F. -CDI- EHS educated PIC on proper thawing methods and PIC moved items to WIC. -0- |
|
36
|
1
|
Thermometers provided & accurate |
No |
Yes
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometers in cold holding equipment. **REPEAT** -1- |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados. -CDI- PIC wash avocados and removed stickers. -0- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle touching ice in ice machine. -CDI- PIC removed. -0- |