|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed a (substitute) food employee bearing gloves while washing dishes in the dish room, and removing them to don new gloves to start serving food to the students at the HH line, without washing their hands in between tasks.
CDI: PIC explained to the food employee on why handwashing is required before donning new gloves, and food employee removed the newly donned gloves to wash their hands before donning a new pair of gloves. |
|
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 a large metal pan of marinara and large metal pan of cooked corn hot holding in one of the HH lines.
PIC stated that they took these two pans out from the steamer to place into the HH line at 9:30AM. It was observed that the dials on the HH line for these two items were not turned on all the way.
CDI: PIC took both metal pans and moved into the steamer to reheat above 165 degrees F, since the reheating window had not yet expired. EHS observed both food items were reheated properly, and were placed back into the HH line.
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 . |