|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands, turn off soiled faucet with bare hands, and then dry hands. Hands were recontaminated when employee turned off faucet with bare hands. Employee properly washed hands after EHS intervention. Repeat.
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
|
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 Sliced Gouda, American, and Swiss cheese at sandwich stacked together in prep top above 41F after 3 hours. Sliced meats placed in grab and go more than than 41F. Meats not cooled properly before being placed in unit. Items moved to walk in to reach 41F.
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 . |