|
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 a food employee with contaminated hands proceed to get gloves. -CDI- EHS stopped the food employee before putting the gloves on. The food employee washed their hands in the appropriate hand sink then donned a new pair of gloves.
2-301.15 Only wash hands in handwashing sink. -PF
Observed food employee rinse their hands in the prep sink without using any soap or paper towel. Employees are to only wash their hands in the appropriate hand sinks. -CDI- The food employee rewashed their hands in the appropriate hand sink. (2 pts) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed several stacks of metal and plastic containers with large amounts of sticker residue being stacked together while being stored as clean. -CDI- PIC placed the necessary containers in the 3 comp sink to be rewashed and sanitized. (1.5 pts)
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
20
|
0
|
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.
Observed a large pan of Koda sauce that had been cooling overnight in the WIC at 48F. The sauce did not meet the correct cooling parameters. -CDI- PIC voluntarily discarded the sauce. Everything else that had been cooling from the night before had appeared to have cooled properly. No points taken.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Koda sauce cooling from the night before in a large deep metal pan with the lid on. REPEAT*** (1 pt)
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
|
1
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed bags of spinach thawing in a prep sink filled with water that was not running. -CDI- PIC turned the cold water on to run over the bags of thawing spinach. REPEAT*** (1 pt) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed several stacks of containers that were wet stacked while being stored as clean. -CDI- PIC placed the necessary containers in the 3 comp sink to be rewashed and sanitized. (0.5 pts) |