|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee drink from water bottle then put on gloves to prepare food. CDI hands washed before food preparation. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed pooled eggs over sauces in reach in unit and mixed vegetables stored below raw beef. CDI items relocated. Repeat.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee use gloves to go in walk in and grab food then continue cooking on prep line. CDI gloves discarded and hands washed. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sesame chicken and sweet and sour chicken that was at 60F. PIC stated they leave items on counter for an hour to use during service. Told PIC to keep in reach in or use TPHC where you keep foods for 4 hours then discard. CDI items were discarded.
Observed prep table that is holding all TCS items between 43-46F. Items listed in Temp chart. Ambient temperature of unit at 47F. CDI PIC got repair person onsite before the end of the inspection to fix unit.
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 . |
|
23
|
0
|
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 facility date mark sweet and sour chicken and egg rolls from the same batch with two different discard dates of Sunday and Friday. PIC state items are held for 4 days. But told PIC they must maintain the same discard date when in the cooler in reach in units. CDI dates changed to reflect 4 day discard.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed bottles of bleach, oven cleaner, and degreaser not labeled. CDI bottles labeled. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees that were preparing food without hair restraints. |