|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
General Comment:
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P 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. - Observed employee entered the establishment to begin working, wash his hands and turn off the faucet knob with bare hands. CDI- EHS review proper hand washing with employee and PIC at that time. Handwashing procedure posted at the hand sink. Employee washed hands correctly after. -0 pts- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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. - Observed tomatoes soup in hot holding equipment holding temperature about 100F-134F. The soup came fresh from the cans, reheated on the stove right before opening time and keep on the hot holding equipment. CDI- Soup was reheating again and temperature rise above 165F and kept in the hot holding equipment at the time of inspection. Ensure to keep hot food items on hot holding range at 135F or above. -1.5 pts- |