|
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 food employee wash his hands at the handsink then turn faucets off without using a protective barrier.
CDI: PIC educated food employee and employee re-washed his hands. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed chub of cooked pork placed on a sheet tray and left uncovered, stored inside the RIF.
Ensure all food items no longer in the cooling process are covered to prevent contamination. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed two cheese danishes hot holding under the heat lamp below 135F. PIC stated that they do not have a microwave, and some customers request their danishes to be warmed up, so PIC uses heat lamp to warm up, and danishes had just recently been placed underneath the heat lamp to warm up.
Observed fries hot holding under a different heat lamp below 135F. PIC stated they go through batches of fries very quickly and will sometimes reheat the fries before serving if some time has passed.
CDI: EHS explained hot holding rules for TCS food items and explained different ways to prevent hot holding violation, including placing on TPHC from here on out for compliance and to prevent food waste. PIC stated he is interested on placing both food items on TPHC and EHS emailed TPHC form for PIC to fill out and submit back to EHS; danishes were reheated to above 135F on flattop before serving and fries were voluntarily discarded.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed 1 case of bread used for subs stored directly on the floor next to the make table.
CDI: PIC removed case of bread off the floor to prevent contamination. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed the handle of the in-use scoop to portion out tuna salad, stored with the handle in direct contact with the food product, inside the lowboy of the make table.
CDI: PIC had food employee remove the scoop completely to prevent contamination. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed two stacks of single-use cups stored at the front register out of it's original protective packaging, with the open-side of the cup facing out towards the customers.
CDI: PIC flipped the stacks of cups to where they were no longer facing outward to prevent contamination. |