|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart blocking access to hand sink. CDI- cart moved to make hand sink accessible. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee move trash can with gloves on, then attempted to cut melon without a glove change. CDI- EHS educated food employee and employee discarded gloves and washed hands |
|
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 Observed multiple cheeses, cooked chicken and steak in prep top cooler holding above 41F. Also observed containers of BBQ chicken holding above 41F in grab n go case. See temp chart. PIC voluntarily discarded all items. REPEAT -A VR will occur within 3 days to ensure all TCS food items are at 41F and below. If the violation is noted during an inspection or visit permit action and RCP will be implemented. -3 points-
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of cream cheese stored on floor in WIF. CDI- PIC moved box to shelf |