|
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 a cookline employee using their phone at the cookline and then proceed to begin to prepare an order without changing their gloves and washing their hands.
CDI - EHS and PIC intervened. PIC informed employee that they must change their gloves and rewash their hands between glove changes. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P - Observed a bag of broccoli cheddar soup being reheated in the tabletop steamtable at the food prep area adjacent the oven. Item was observed at 115F after 2+ hours of reheating.
CDI - PIC voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of caramelized onions in the cookline opentop refrigerator at a temperature of 49F. PIC was unable to state how long the items were out of temperature for.
- Observed containers of whole milk, sweet cream, and half & half in the expo counter 2 door lowboy refrigerator at temperatures of 62-65F. Unit was observed not working at the time of the inspection and the ambient temperature at 65F. The outlet the unit was plugged into was discovered tripped and was reset. PIC was unaware that the unit was not functioning properly at the time and unaware of how long it had not been working for. Unit was observed coming down in temperature and at 37F an hour later. No other TCS items are held in this unit.
- Observed a container of sliced gruyere cheese in the 3 door cookline opentop refrigerator at a temperature of 53F. PIC stated they had only refilled the cheeses in the opentop within the last 30 mins due to it being busy.
CDI - PIC voluntarily discarded milk, sweet cream, half & half, and caramelized onions. Sliced gruyere moved to WIC to rapidly cook.
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 . |
|
23
|
0
|
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 the insert container of cut cooked sausage links in the cookline opentop refrigerator to not be provided with a date mark on it. PIC stated items were from the bulk supply of cut sausage links in the lowboy portion of the same unit which was observed with a date mark of 5/13 on it.
CDI - PIC date marked working insert container with matching date mark to the bulk supply container.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed a large plastic container of a spice mixture stored on the dry storage racks that was not provided with a label as to its contents.
CDI - PIC labeled container. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of cleaned metal and plastic insert containers and bins to be wet nested both on the dishwashing area rack and the clean dish rack in the dry storage area. |