|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash soiled utensils, return to prep line, don gloves, and start preparing food. CDI - Employee was asked to remove gloves and wash hands. PIC has been advised to conduct handwashing training including when to wash and proper handwashing procedures. -0 points- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee washing sauté pan and spatula in handwashing sink beside prep line. CDI - Employee was stopped and asked to wash all utensils and equipment in three compartment sink. PIC has been advised to train employees on proper use of handwashing sinks. -1 point- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed all sanitizer buckets with a chlorine sanitizer concentration of 0ppm. CDI - All sanitizer buckets were emptied. PIC was shown how to fill sanitizer compartment of three compartment sink with chlorine sanitizer at a concentration of 100ppm. Sanitizer buckets were refilled and placed on prep line. -1.5 points-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli ham in flip top cooler cold holding at 45F. Observed sliced deli ham, cooked mushrooms, and salad dressing cold holding in reach in cooler at temperatures between 46F and 49F. Reach in cooler had an ambient air temperature of 50F. CDI - Sliced deli ham in flip top cooler was over stacked. Deli ham volume was reduced in flip top cooler. All TCS foods in reach in cooler were voluntarily discarded. All other items in reach in cooler were non-TCS pickles and capers. PIC has been advised to conduct frequent temperature checks of TCS foods. -1.5 points-
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 . |
|
40
|
1
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without wearing hair restraints. CDI - Employees put on hair restraints during inspection. -REPEAT- -1 point- |