|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee drop bag on floor, proceed to pick it up then go back to bagging rotisserie chickens without a hand wash. Observed same employee later drop bag of mozzarella sticks, pick them up then proceed to work with food using tongs. CDI: In both instances, PIC instructed employee to rewash hands and employee rewashed in both situations. PIC also provided education with corrective actions. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple wing batches and mozzarella sticks at hot bar with temperatures lower than 135F. PIC stated that the hot bar temperature dial looks to have been turned down and not at the right temperature. PIC stated that items had been at the hot bar for no more than an hour. CDI: PIC took all wings and mozzarella sticks to be reheated in oven and fryer. EHS observed all items reheated to temperatures over 165F.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in facility. |