|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Food employee observed breading raw chicken with gloves and then discarded gloves. Food employee then began to retrieve cooked chicken from fryer. Employees must wash hands to prevent cross-contamination. CDI - Employee educated and he washed hands. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Liquid egg in ice bath measured 45F. TCS foods in cold holding shall measure 41F or less. CDI - Ice added to ice bath and liquid eggs measured 40F after 20 minutes.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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. Replace torn gaskets present on biscuit cooler doors and doors on upright freezer. 0 pts. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean. Food debris observed in sanitizer solution at 3-compartment sink. Maintain sanitizer solution clean. CDI - PIC emptied sink and refilled it with fresh sanitizer solution. 0 pts. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Leak present underneath 3-compartment sink. Repair leak. |