|
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 and turn lever to dispense towels and return to don gloves to begin handling food. CDI: EHS provided education on using paper towel as barrier to turn off faucet and turn lever to dispense paper towels. Employee rewashed hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink close to produce section with empty paper towel dispenser. CDI: Employee restocked dispenser. |
|
22
|
3
|
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 pizza’s, containers of ribs, buffalo chicken and rotisserie chicken all being held above 41F. See temp chart. CDI: PIC voluntarily discarded items that had been held for longer than 4 hours and items that were still in 4 hour window were uncovered and placed in WIC to rapidly cool. REPEAT |