|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed an employee wash hands in prep sink while wearing gloves before handling clean equipment that had just passed through dish machine. CDI: PIC instructed employee to remove gloves, wash hands in hand sink before handling clean equipment and utensils. Contaminated pan that employee handled with soiled gloves was returned to dish machine for W/R/S. |
|
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 salmon being held in prep drawer cooler, portioned containers of potatoes au gratin in prep drawer and cheddar jack cheese in prep flip top all being held above 41F. See temp chart. CDI: PIC moved salmon to blast chiller to rapidly cool to 41F or below and voluntarily discarded potatoes and cheese. REPEAT. Points not escalated due to improvement in cold holding. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of degreaser not labeled. CDI: PIC discarded bottles. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-502.11(B) Provide accurately calibrated thermometers. Pf. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed facility’s min/max thermometer not properly calibrated. EHS’s min/max thermometer measured 162F and PIC’s min/max thermometer measured 149F when passed through dish machine in same rack. VERIFICATION REQUIRED within 10 days to ensure facility has a accurately calibrated min/max thermometer to measure rinse cycle on high temp dish machine. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in use utensil being stored in a container of Cole slaw in prep drawer cooler with handle resting in food. CDI: PIC removed utensil and placed a new utensil in Cole slaw. |