|
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 PIC remove gloves then proceed to begin donning new gloves without a hand wash. CDI: PIC was instructed to was hands. |
|
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 PIC grab container of food from WIC with gloves then proceed to handle other foods at the line without a glove change and hand wash. CDI: PIC was instructed to wash hands and change gloves.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of soup, carnitas and grits in WIC without lids and not in the cooling process. Observed frozen queso in WIF without lids. CDI: PIC put lids on foods.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed PIC put raw fish pan in fliptop unit which proceeded to splash raw fish liquids onto RTE tortillas and shredded cheeses. Observed raw fish grabbed with tongs and pulled over RTE tortillas to be placed on grill. CDI: PIC voluntarily discarded shredded cheeses and RTE tortillas.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed multiple TCS food items in prep units, RICs and WIC with prep dates prior to 5/14, exceeding the 7 day date marking requirement. Foods observed include green aioli, red pepper sauce, fish crema, kimchi, lamb pico, salsa purée, watermelon juice. Observed cooked pork belly that was cooked yesterday with today’s date on label after adding marinade today. EHS explained that the date marking should reflect the day the pork belly was initially cooked. Observed multiple cremas, and dairy baised sauces without date marks. PIC stated that the items were prepped yesterday. CDI: PIC voluntarily discarded items out of date, added date marking to cremas and dairy based sauces and changed date on pork belly to 5/19.
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 |
No |
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 pico de gallo cooling in RIC in deep covered metal pans. After one hour, pico had dropped 1 degree. Observed pork belly cooling in RIC in deep plastic container. After 1.5 hours there was no change in temperature. Observed tomato salsa cooling in deep plastic container with lid in WIC. After 30 mins there was no change in temperature. Observed raw fish stored in fliptop and RI prepped a couple hours prior. Temperatures of 58F. CDI: PIC moved items to WIF to cool quicker.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple bottles of sauce on cook line without labels. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloths at cook line. Discard towels when visibly soiled. CDI: PIC discarded wiping cloths. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. CDI: PIC closed dumpster door.
5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed dumpster located on gravel area and not located on concrete pad. Ensure dumpster is located on the concrete area. |