|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employees fail to discard gloves after handling personal phone. CDI- EHS discussed with PIC, food employees removed and replaced gloves. *REPEAT* |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P.
Cutting knife on cooked line being wiped off with same cloth used to wipe hands and prep surfaces. CDI- PIC removed item from line to be w/r/s.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
No written procedures for blanched fries in establishment being held on time next to fryers. CDI- EHS assisted PIC in filling out TPHC form.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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.
Rice being cooled in deep densely packed container with lid, cooked chicken held on sheet tray near door stacked and not spread, lasagna tightly wrapped on tray. All items were in walk-in cooler and were cooling below the rate of .12F/min. CDI- PIC adjusted cooling methods after discussion with EHS. *REPEAT*
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.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Shared dumpster/compacter is being maintained open, uncovered, and detached from main part. Opening is accessible to insects, rodents, and other pests. PIC to speak with surrounding establishments and will contact EHS if necessary. |