|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee handle raw chicken with gloves, remove gloves, then put on new gloves and handle ready to eat food. CDI- Gloves removed and hands washed. PIC discussed corrective action with employee. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed employee touch probe of Thermo meter with bare hands to open it and stick the thermometer into the food product without cleaning. Thermometer was then stored without cleaning. CDI- Soup voluntarily discarded and thermometer was cleaned. PIC discussed corrective action with employee. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 4 pans of pork, 1 small container of spinach and 4 small containers of turkey in the low reach ins throughout holding above 41F. Items had not been sufficiently cooled and were covered tightly with cling wrap. CDI- Items were within time/ temp parameters and were placed in the blast chiller for cooling. Items were between 40F-41F. Observed BBQ station with sour cream cups, salsa cups and guacamole holding above 41F. CDI- Items placed in the blast chiller and cooled to 41F.
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 . |
|
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 Observed pork, turkey and spinach covered and placed in low reach ins throughout units prior to being cooled to 41F. CDI- Unwrapped and placed in blast chiller.
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 . |