|
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 food employee wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands. -0- |
|
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- Observed burgers cooked to 151-175F. -CDI- PIC voluntarily discarded burgers that did not reach 155F. Ensure to check FC temperatures in multiple areas of patties to ensure FC temperature is reached in all areas. -1.5- |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- Observed no written TPHC procedures for shredded lettuce being held on time. -CDI- EHS provided PIC with written procedures and assisted PIC with filling them out. -0-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dark buildup on NFCS of frozen drink machine in consumer self-serve area.Increased and more thorough cleaning frequency recommended. -0- |