|
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 2 food employees turn faucet off with bare hands and before handling clean single-service articles and proceeding to next task. CDI, employees rehashed hands. |
|
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 potato wedges hot held at 114 degrees F. CDI, potato wedge reheated to 184 degrees F.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed maintenance vendor working on-site working on dish machine upon arrival. Dish machine currently out of order. Maintenance company stated part had to be ordered. Facility wash, rinsing and sanitizing at 3 compartment sink until part comes in. EHS to complete long term compliance visit to ensure dish machine calibrated. |