|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Employee observed washing utensils and then went to food preparation without washing hands in between. Employees must wash hands after handling soiled utensils and before beginning food preparation. CDI - Employee educated and he washed hands. 0 pts. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink in kitchen. Hand washing sinks must be equipped with paper towels. CDI - PIC refilled dispenser. |
|
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. Lasagna measured 118F at 2:30PM. PIC stated it began cooling around 2PM. Lasagna temperature was checked again at 3:45PM and it still measured 105F. The lasagna would not reach 70F within 2 hours with this method. Leave cooling TCS foods uncovered to facilitate rapid cooling. CDI - Employee began reheating lasagna to restart the cooling process.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Feta, mozzarella, and lettuce in sandwich cooler top measured 44F. Ranch dressing bottle in sandwich cooler top also measured 52F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved warm items to walk-in cooler to rapidly cool. Kept at half credit due to no increase in severity from last inspection. REPEAT
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 is not been labeled, or if the label is incorrect. -P Portioned Buffalo dips in walk-in cooler were dated as being prepared on 9-8. PIC stated that the label was incorrect and it was prepared on 9-18. TCS ready-to-eat foods must be labeled with correct prep date, and be used or discarded within 7 days of preparation. CDI - PIC corrected date label. 0 pts.
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
|
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 Bus tubs of lettuce were cooling with lids on containers. Lasagna was cooling in tightly covered pan in walk-in cooler. Also the pans of lettuce in sandwich cooler top were prepared an hour previously and were cooling in sandwich cooler top. Use walk-in cooler to cool all TCS foods. Also, spread out cooling TCS foods and leave them loosely covered or uncovered so they cool within the correct amount of time. CDI - Bus tubs of lettuce uncovered. Lettuce in sandwich cooler top moved to walk-in cooler to cool. Lasagna reheated to 165F to restart cooling process. 0 pts.
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 . |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink stored on shelf above salad cooler. Store employee personal items in a separate location, such as a low shelf. CDI - Drink discarded by PIC. 0 pts. |