|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee washing hands after using bathroom. Employee re-contaminated hands by turning off the water using his hands and not an approved barrier then donning gloves. CDI- EHS instructed employee to wash hands again and don new gloves. EHS provided education to staff on proper handwashing procedures and when to wash. (2) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, sliced cheeses, fish wash, and grilled onions/peppers above 41F in make table (see temp chart). CDI - Items were taken out of make table and placed in walk in cooler to cool down quickly within time parameters before placing back into kitchen area storage. EHS educated staff on cold holding procedures. Facility will utilize TPHC for fish wash moving forward. EHS provided form.(0)
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish thawing in reach in unit without being removed from ROP before thawing. CDI- EHS had employee removed fish from ROP for thawing. (0) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed raw chicken being stored in ice water in reach in unit. CDI- PIC removed chicken from ice water. REPEAT. (1) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residue build up on shelving in WIC and kitchen prep area. Increase cleaning frequency to avoid build up of food residue. (0) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
Yes |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cardboard being used in the floor of WIC. CDI- PIC removed cardboard from WIC. REPEAT
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on wall by breading station in kitchen. Increase cleaning frequency to reduce build up. (1) REPEAT |