|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee coffee cup observed on prep table. Store employee drinks in a separate location. Do not store on prep tables. |
|
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 Employee observed talking on cell phone and then donned gloves to work with food without washing hands first. Employees must wash hands before donning gloves and after doing activities that contaminate hands. Employee also observed touching face and donned gloves to prepare a sandwich. CDI - Employee educated on when to wash hands and she did so. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzles had visible buildup on them. Clean soda nozzles more frequently. CDI - PIC washed soda nozzles during inspection. 0 pts. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf cut tomatoes were 48F on sandwich make line. PIC stated tomatoes were sliced 1 hour ago. Use walk-in cooler or freezer to cool TCS foods after preparation. Ensure TCS foods are 41F or less before placing in coolers on line. REPEAT
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloth buckets measured less than 150 ppm quat. Ensure wet wiping cloths are stored in properly concentrated sanitizer. CDI - Bucket emptied and refilled with 200 ppm solution. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean bottom of meat case of food debris. 0 pts. |