|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employees eating at start of inspection proceed to food prep without first washing hands. CDI-EHS educated employees on when to wash requirements and employees properly washed hands.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves and begin to don new gloves for food prep. CDI-EHS educated employee on when to wash requirements and employee properly washed hands. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 premade, wrapped sausage dogs at 126F and 132F. Hot holding unit was set at 80F. PIC stated employee had prepared sausage dogs within the last hour. CDI-Sausage dogs were put on emergency TPHC and temperature of hot holding unit was increased. |
|
22
|
3
|
Proper cold holding temperatures |
No |
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 all salads, pasta salads, ham sandwiches, turkey wraps, and turkey sandwiches above 41F in display cold holding cases. PIC stated these foods were 41F or below when they were put out at 12:30. CDI-TCS items listed were put on emergency TPHC and are to be discarded at 4:30. VR required within 3 days to ensure display cases can maintain cold holding at or below 41F. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no functional thermometer on site at time of inspection. VR required within 10 days. |