|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P
Observed employee touch their face and then proceed to don a new pair of gloves. -CDI- PIC intervened and had the employee wash hands before donning a new pair of gloves. (0 pts) |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 raw shrimp that had been prepped at 7:14am from earlier in the morning at 50F. Shrimp did not cool correctly. -CDI- PIC voluntarily discarded the raw shrimp. REPEAT*** (3 pts)
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed Aji verde sauce, ranch dressing, and blue cheese above 41F in the expo flip top with an ambient temperature of 53F. -CDI- EHS allowed the facility to place those items on TPHC. All other items are to be held at 41F or below. REPEAT*** (1.5 pts)
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
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 raw shrimp that had been prepped at room temp then portioned into plastic bags, placed in a deep plastic container, and set in the WIC to cool. Raw shrimp did not cool correctly. Use appropriate cooling methods. -CDI- PIC voluntarily discarded the raw shrimp. REPEAT*** (0.5 pts)
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 torn/damaged gaskets on the low cooler drawer holding the raw burger patties. Also observed a slightly torn gasket on the flip top low boy adjacent to the flat top grill. Repair damaged gaskets. (0 pts) |