|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P 1 employee observed handling fennel with bare hands. PIC stated it is served raw. Another employee observed handling leafy greens with bare hands while cutting. PIC stated it is served raw as well. Do not handle ready-to-eat foods with bare hands unless the food will be heated to at least 145F. CDI - Fennels and greens discarded, employees educated and donned gloves.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Raw beef measured 53F after cutting in sandwich cooler top. Beef began cooling at 2PM. Use walk-in cooler or other approved method to rapidly cool TCS foods after preparation. CDI - Raw beef moved to walk-in cooler. 0 pts.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink observed on top of sandwich cooler and on drainboard of prep sink. Store employee drinks in a separate area, such as a low shelf. |