|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee wipe sweat from forehead, no glove change or hand wash.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wipe gloved hands on solid apron, no glove change or hand wash. REPEAT
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee go in and out of WIC with gloved hands . No glove change or hand wash. CDI.. EHS educated PIC.. |
|
22
|
0
|
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 and pico above 41F please see temp chart. Items were voluntarily discarded
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet |