|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee arrive to begin shift fail to properly wash hands before beginning to assist in food prep. CDI- PIC had food employee stop task and properly wash hands.
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Observed PIC scratch orifices of nose and fail to wash hands before attempting to assist with food prep operations. CDI- EHS discussed with PIC, PIC properly washed hands before returning to task.
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee fail to properly wash hands due to rinsing hands without use of soap for less than required time. CDI- EHS spoke with PIC, PIC demonstrated proper handwashing with food employee.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.15 Only wash hands in handwashing sink. -PF. Observed food employee use prep/dump sink next to handwashing sink with clear signage. CDI- PIC had food employee wash hands at correct location. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed kale apple slaw fail to cool below 41F within parameters. Overnight cooling method was utilized. CDI- see item 33.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed establishment fail to apply correct date marking on pickled onions in WIC, and scrambled eggs, sausage crumbles in WIF. PIC stated that items were removed from original packaging on 10/5. CDI- EHS discussed correct date marking procedures, PIC applied correct date marking on items. Ensure TCS items held for more than 24hrs outside of original packaging or held in opened original packaging has a date mark/label. *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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
0.50
|
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 portioned containers of corn medley, sweet potatoes stored in open flip tops immediately after being prepped. CDI- EHS discussed effective cooling methods, items were removed to be rapidly cooled in WIF. Observed portioned kale apple slaw fail to cool overnight due to being held in flip top with tight fitting lids. CDI- Item discarded.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in quat sanitizer solution of 0ppm. CDI- PIC removed buckets, refreshed to 200ppm. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.16 Store mops for air drying after use. Observed mop not in-use stored in used water at back of establishment. |
|
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. Observed employee storing personal phone on prep table while active food prep was occurring. CDI- PIC removed item to designated area. |