|
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 wash hands and use bare hands to turn off faucet before attempting to return to handle food. CDI: Employee re-washed hands. |
|
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 employee cracking raw shell eggs while wearing gloves and use same gloves to handle bread. CDI: Employee discarded soiled gloves, washed hands and donned new gloves and contaminated bread was discarded. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on upper surface inside bulk ice machine. Clean as needed. REPEAT |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 containers salmon, steak and cooked sausage being held in prep reach in cooler at 45F. CDI: Steak and salmon were moved to reach in freezer to rapidly cool and sausage was voluntarily discarded. REPEAT Points not escalated due to improvement from previous inspection. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed inside surface of door of bulk ice machine cracked and repaired with duct tape. Replace door or repair with materials that are smooth and easily cleanable. |