|
8
|
0
|
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 Observed employee working cash register then don gloves to prepare food. CDI - Employee was stopped and asked to wash hands. Employee conducted handwash using correct handwashing procedures. -0 points- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, hot dogs, shredded cheese, cotija cheese, chopped tomatoes, and tripe cold holding in flip top cooler at temperatures between 48F and 50F. Internal temperatures of flip top cooler were measured at 41F. CDI - Flip top cover was closed and TCS foods cooled during inspection. PIC has been advised to conduct frequent temperature checks of TCS foods, to encourage air flow in the flip top cooler by reducing the volume of bread being stored in lower portion of cooler, and to properly cool all room temperature prepared foods to 41F or less prior to placing in flip top cooler. TPHC procedures were discussed with PIC and a TPHC procedural template was e-mailed. PIC has been advised to ensure TCS foods in cold holding are 41F or less. -REPEAT- -3 point-
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 . |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops in multiple dry storage bins with handles making contact with food product. CDI - All scoops were repositioned. -0.5 points- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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. Observed abundance of food splash, debris, and residues on shelving in food prep areas. -REPEAT- 0.5 points- |
|
55
|
1
|
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 broken tiles in establishment with pooled water. Repair/replace tiles. -REPEAT- -1 point |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions stored on shelving with ready to eat foods. -0.5 points- |