|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P.
Observed food employee fail to wash hands after transitioning from working with raw food to ready to eat foods. CDI- EHS discussed with PIC, PIC had employee wash hands properly before returning to task. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P.
Observed multiple food employees using unclean cloth to wipe off soiled gloved hands. Employees were using their hands as utensils. CDI- EHS spoke with PIC, PIC had employee cease task to remove and replace gloves, removed cloth from area. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed cutting knife being wiped off with same cloth used to wipe of prep surfaces and gloved hands. CDI- PIC had employee remove item to dish machine.
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 . |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety
Observed establishment flash cooking batches of raw shrimp and batches of raw chicken to temperatures below required parameters to be cooled in blast chiller and cooked to final temps when ordered. Establishment prohibited from this process and has not obtained approval. CDI- PIC removed items and cooked to final temps due to being within 4 hour window of cooling parameters. PIC stated establishment will no longer engage in this process. Establishment will now fully cook, fully cool, and reheat proteins per order to remain in compliance. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P.
Observed raw steak in grill drawer, salsa roja and shredded cheese in flip top, shredded cabbage crema and chimi in flip top, all temping above 41F. CDI- PIC removed items to blast chiller temping at -20F and adding a stirring component to rapidly cool items.
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 . |