|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 (G) When to Wash - P Food employees shall wash hands between handling raw and RTE foods. Observed food employee load raw hamburgers in flame broiler and then begin packing food in to-go bags without handwashing. CDI - Hands washed and food employee educated on when to wash hands by EHS. -2- |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed procedure in place that states food shall begin at 45F. NC has changed to cold holding foods at or below 41F. VR no later than 05/03/2019 to ensure TPHC variance has been submitted to State for revision to current regulations. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed cardboard boxed used for tartar sauce and other sauce storage. -0- |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed buildup in rinsing compartment of 3-comp sink while manual warewashing taking place. -.5- |