|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P.
2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P.
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 chef fail to wash hands after walking through kitchen contacting face, adjusting glasses, working across multiple tasks, and tasting rice that was cooking with un-gloved hands. CDI- EHS discussed when to wash methods and the use of single-use utensils to taste foods during cooking process to eliminate hand soilage. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap provided at handwashing sink in kitchen. CDI- PIC provided soap for handwashing. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2-door reach-in temping above 41F. TCS food in unit that had been cooled and removed to unit includes ribs, short ribs, and chicken. PIC removed short ribs to be cooked for evening event, removed other TCS foods to rapidly cool in reach-in freezer before being replaced to functional 2-door reach-in. VERIFICATION REQUIRED on or before 8/17 to assess unit. EHS is aware establishment is not open on this date. EHS will conduct verification on next open date. Establishment is not to store or cool TCS foods in unit until repairs have been made.
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
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving through out facility. *REPEAT*
4-501.11 Maintain equipment in good repair. Observed gaskets needing to be replaced on 2-door standing reach-in. *REPEAT* |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed baseboard needing to be repaired under 2-comp sink. *REPEAT* |