|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 Observed food employee crack raw shell eggs, discard gloves, don new gloves without washing hands and attempt to prepare food from prep unit. CDI- EHS intervened and had PIC instruct employee to wash hands after handling raw shell eggs.
(I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee who was instructed to wash hands after cracking raw shell eggs wash hands and use bare hands to turn off faucet. CDI- EHS provided education and food employee properly washed hands. **REPEAT** -2- |
|
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 Observed rice in hot holding unit at 131F. CDI- PIC voluntarily discarded the rice. -0-
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not utilizing beard restraints. -0- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build-up on gaskets in reach in coolers. Observed rust on dry storage racks |