|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result./2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed food employee drink in food prep area with a cup without a straw. -CDI- EHS educated food employee on designated areas and food employee placed straw in cup. -0- |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed two food employees wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated both on using a barrier and both rewashed hands.
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handle raw beef and raw chicken and begin to return to food prep by changing gloves and not washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. -0- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed broom and dustpan stored in front of handwashing sink. Observed trash can stored in front of handwashing sink near dishpit. -CDI- PIC relocated items. -1-
6-301.14 Post a handwash sign at each handsink. Observed handwashing sign not visible at handwashing sink due to paper towel dispenser being stored over it. -CDI- EHS provided PIC with new handwashing signage. |
|
23
|
1.50
|
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- Observed items in prep units past date; chipotle mayo (contains canned chipotles) and spring mix 11/14 (discard 11/20), sliced tomatoes 11/16 (discard 11/22). Per PIC, items did not have proper date marks. -CDI- PIC properly date marked items. -1.5-
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- Observed marinara sauce cooling in WIC with protective covering at a low rate. -CDI- PIC removed protective covering to facilitate rapid cooling. -0-
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed dish machine not properly functioning due to a leak. Per PIC, work order has been placed. -0- |