|
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 PIC wash hands and then immediately recontaminate hands by turning faucet directly off without barrier. -CDI- PIC rewashed hands following proper procedures. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed Spray bottle of QAC sanitizer measuring at 0PPM concentration. -CDI- PIC voluntarily discarded old solution and refilled bottle at the correct concentration.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 multiple plates of sushi in grab n go case above 41F. -CDI- PIC moved sushi plates into WIF to cool down to 41 F before going back grab n go case.
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
|
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 a case of tuna in lowboy that was recently used in ambient prep at a temperature of 48F. PIC had a lid on the container and placed back into lowboy stating that it would cool fast enough. 20 minutes later the tuna was still 48F. -CDI- PIC decided to move tuna into WIF to properly cool towards < 41 F.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed PIC thawing raw frozen salmon, tuna, and crab on prep top. EHS coached PIC on proper thawing methods. -CDI- PIC moved the thawing items to thaw under refrigeration. |