|
8
|
0
|
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 employee return to kitchen, don new gloves, and attempt to begin food prep with no hand wash.
CDI - EHS intervened and Food employee washed hands properly.
2-301.15 Only wash hands in handwashing sink. -PF
Observed food employee wash/rinse hands in the 3 compartment sink.
CDI - Hands washed properly. |
|
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.
Observed multiple portions of pork buns. PIC stated that the buns are not transported under temperature control. Buns are received and placed in 3 door Reach-in cooler upon arrival and have not been in use. Buns did not properly cool to 41F after being transported and placed inside the 3 door Reach in cooler. Dumplings observed at 48F.
Please transport buns under temperature control and/or cool properly back to 41F within 4 hours upon arrival.
CDI - Dumplings voluntarily discarded.
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed pork ribs at 125F in Steamwell.
CDI - Placed on stove top and reheated to 178F.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed all dumplings and buns held on TPHC with the incorrect time stamps.
CDI - Time stamp corrected to indicate when buns were removed from temperature control and placed on TPHC.
Observed tapioca balls with no time stamp.
CDI - Time stamp added. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed sanitizer at 500+ ppm.
CDI - Sanitizer was diluted to meet proper concentration. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 tightly packed sealed bags of pork buns that did not cool properly (within 4 hours) after transport and being placed in the 3 door Reach in cooler overnight.
CDI - Voluntary discard.
Observed large pan of wrapped raw shrimp cooling from 47 to 46 in 1 hour and 18 min. Rate = 0.012F/min.
CDI - Pan was uncovered and moved to the WIC for rapid cooling.
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 . |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.
Observed waste on the ground near the dumpster.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed dumpster doors open.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.
Observed missing drain plugs. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee drink stored above food for patrons in on dry storage racks.
CDI - Drink relocated. |