|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed food handling employee turn off faucet with bare hands after washing during inspection. Employee stated they were about to resume preparing customer foods.
CDI - REHS intervened and educated employee on proper handwashing. Employee rewashed hands before handling customer foods.
0 pts. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed milk shake mix in lowboy unit holding above 41F during inspection. See temperature chart. Ambient in unit 49F. PIC stated unit had recently been serviced for cold holding issues.
CDI - Mix voluntarily discarded. Maintenance contacted during inspection for further assessment. Unit to remain out of commission until repair.
1.5 pts.
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed various hotel pans stacked together while wet during inspection. Ensure all utensils and equipment are properly dried being being stacked together.
Repeat. 0.5 pts. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed multiple boxes of single service items with visible soil on them during inspection. Ensure all single service items are stored in a manner that does not promote the contamination of service items.
0.5 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks.
Observed both handsinks void of accessible trash cans during inspection. Ensure all handsinks are properly supplied with accessible waste receptacles at all times.
0 pts. |
|
56
|
0
|
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.
Observed various employee items being stored above and in conjunction with customer service items during inspection. Ensure all employee items are stored in a manner that does not promote the contamination of customer service items or foods.
0 pts. |