|
8
|
0
|
Hands clean & properly washed |
No |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and then proceed to turn off water without a barrier between bare hand and handle. CDI: PIC corrected employee and hands were rewashed properly. |
|
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 overstacked bins of chicken wings and penne in prep unit top measuring between 44F-62F in top portions. PIC stated that the items had been there since around opening time which was 10:30. CDI: PIC voluntarily discarded all portions of wings and penne that were above 41F.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed rubbing alcohol stored on shelf above prep table. CDI: PIC relocated alcohol to prevent contamination.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of glue stored on shelf above prep table. CDI: PIC relocated glue to prevent contamination. |