|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee wet dry cloth at hand sink across from sushi station. CDI- education was performed with food employee. -zero- |
|
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 food employee wearing gloves to do food prep, go to walk-in cooler, clean food prep area, then begin more food prep without changing gloves. CDI- employee was instructed to change gloves and wash hands. |
|
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
Observed raw steak, shrimp, chicken breast, and container of cooked diced chicken in prep cooler that was stored above 41 F. Food employee stated that she brought items from walk-in cooler at 1030am. Items were below 41 F. CDI- items were taken to walk-on freezer and allowed to chill. REPEAT (full points).
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed prep cooler across from grill is holding above 41 F. PIC will have someone check unit soon. |