|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee observed walking through door and immediately donning gloves to prepare food without washing hands first. Employees must wash hand before food preparation and before donning gloves. CDI - Employee educated on when to wash hands and she washed hands. 0 pts. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Shredded cheese containers held using TPHC were missing from TPHC log. CDI - PIC added shredded cheese to log and placed start time on log. |
|
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 Boiled eggs that were diced earlier this morning were cooling in deep pan with tight plastic wrap. Eggs measured 60F and PIC stated they began cooling at 8:30AM. Also, shredded cheese in reach-in cooler in front area measured 48F. PIC stated it was shredded around 2 hours ago. Use walk-in cooler or blast chiller to rapidly cool TCS foods after preparation. Leave cooling TCS foods loosely covered or uncovered and use shallow pans or containers. CDI - PIC uncovered items and moved them to blast chiller to continue cooling.
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. Dish machine is displaying an error message and establishment is unable to use machine. PIC stated that she submitted a request for dish machine servicing company to come and repair machine. Establishment will continue using 3-compartment sink to wash, rinse and sanitize dishes until the dish machine is repaired. 0 pts. |