|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee remove gloves after opening door to WIC and not wash hands before donning clean gloves to serve food to students. CDI - Employee washed hands and donned new gloves before returning to serving line. |
|
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 string cheese in RIC at 42F during inspection. Ambient in RIC maintaining 42F. PIC stated cheese had only been in RIC for about 40 minutes. CDI - PIC moved string cheese to WIC. All other foods in RIC were already being held on time and did not need intervention.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer maintaining concentration below 50ppm quat during inspection. CDI - Employee changed sanitizer to a solution with the proper concentration. |