|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed cashier handling computer and mouse and then dispense soup without handwashing. CDI - Hands washed and cashier educated on when to wash hands. -2-
2-301.15 Only wash hands in handwashing sink. -PF Observed food employee wash hands in the 3-comp sink. CDI - Hands re-washed in handsink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food employee using thin probed thermometer to take temperatures of foods reheated without cleaning. CDI - PIC reminded employee to clean probe between uses. -1.5- |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed properly hot holding TCS foods all above 135 reheated to 155-159F. CDI - PIC educated on the requirement and used this information to determine if reheating is a necessary step when the food is already properly hot holding. -0- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed food labels on grab n go items without the business information. These items are prepared at the Charlotte Latin kitchen. -0- VR no later than 10/13/2017. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed exposed metal on the interior of the first microwave in the cafeteria to the left. -0- |