|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
REPEAT: 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). - P. Observed hands washed less than 20 seconds. CDI - Employee coached and hands re-washed.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and recontaminate them by shutting off water supply with out barrier (i.e. paper towels). CDI - Employee coached and rewashed. -4-
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed all TCS applicable foods in reach-in unit cold held above 41 F degrees since 8:30 AM. Refer to temperature chart. Ambient temperatures registered at 50 F degrees. CDI - Products voluntarily discarded by PIC. Facility will discontinue use of unit until repairs made. VR REQUIRED. -3-
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. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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. Observed several TCS applicable foods cooling covered inside of the walk-in cooler with no change in temperatures after 20 minutes. Refer to temperature chart. CDI - Foods transferred to walk-in freezer and left vented to allow cooling towards < 41 F. -0.5-
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. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer provided for under counter reach-in refrigerator. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small metal food containers wet nesting on shelving above 3-compartment sink. CDI - PIC separated utensils. -0- |