|
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 employee remove gloves, wash hands and use bare hands to turn faucet off and use bare hands to dispense paper towels. CDI: Employee re-washed hands and used elbow to dispense paper towels and a paper towel as a barrier to turn faucet off. |
|
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 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed batter made with raw eggs being held at 52F in an ice bath at breading station. CDI: PIC voluntarily discarded batter. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food at cook line without the use of a hair restraint. Use hair restraint to prevent contamination of food, equipment and utensils. |