|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF. Observed employee “rinse gloves” in prep sink in kitchen area. Employee was prepping raw shrimp, rinsed hands with gloves in sink, then proceeded to began prepping cooked food. CDI- education was done by inspector. Employe removed gloves, washed hands in hand sink, and put on clean gloves. |
|
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 whole black bass, and coleslaw that were held above 41 F. CDI- PIC denatured and discarded five black bass into trash can. Coleslaw was placed on ice in freezer and allowed to chill.
-zero-
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed a container of flying insect pesticide that was labeled “for household use only”. CDI- container was removed from facility. -zero- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed coleslaw that was cooling in tight, covered containers inside of another deep container. CDI- Items were discarded into trash.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed employee washing containers in wash solution that was 88F (must be at least 110 F). CDI- water drained and refilled with solution that was above 110F. |