|
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. Observed employee water bottle stored at end of prep line expo. CDI removed. |
|
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 observed food employee washed hands in rear kitchen handle door to go to Cook line prep line and dawn gloves. CDI gloves removed hands washed gloves re-donned |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple utensils, washed in three compartment sink and placed in rinse compartment still having sticker residue on them CDIPIC stepped in and instructed employee on proper washing and rinsing and sanitizing procedures
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P observed pan of beans at 145° in hot hold well that was reheated within the past 10 minutes and soup and gravy less than 135° reheated within the last 10 minutes CDIEHS coached multiple PICs and Food employees to ensure that reheat that takes place on the burner. A cheese is 165° prior to removal to hot holding. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed multiple containers of TCS foods date marked with today’s date they were actually open or prepared yesterday. It appears staff are inadvertently applying the incorrect date during prep. It appears they’re associating the prep date with the day they portion or repay, and not the date that the product was actually cooked or prepared or opened. CDI EHS spent time, coaching staff and PICs.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Facility has one entire wall open through garage doors, but they do have fans in place and only one small flying wasp like insect was observed in the kitchen at this time. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed lighting in walk-in cooler, completely insufficient. Spoke with ownership, Bruno. Additional lighting will be installed in the walk-in cooler ASAP. |