|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands thoroughly and turn off faucet with hands without a barrier before returning to handle food. CDI: Employee re-washed hands and turned off faucet using a paper towel as a barrier. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a strainer in hand sink containing large pieces of food debris. PIC stated employees sometimes use hand sink as a dump sink. CDI: Strainer was removed from hand sink and PIC was instructed by EHS that hand sink may only be used to wash hands.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed inoperable paper towel dispenser at hand sink closest to kitchen entrance. CDI: Employee placed a stack of paper towels at hand sink. |
|
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 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of pork bbq being held in prep flip top cooler, 2 bowls of raw beef being held in prep reach in unit and containers of milk and half and half being held in server low boy cooler and server glass reach in cooler all items were above 41F. See temp chart. CDI: PIC voluntarily discarded pork bbq, milk and half and half and placed raw beef in WIC to rapidly cool. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of fish balls, a container of quail eggs, a container of cooked squid and a container of shrimp being held in prep flip top coolers. CDI: PIC date marked all items which were prepared 2 days ago. PIC stated facility was closed yesterday. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several working containers of spices and oils being stored on working cart and prep counter with no labels. CDI: Employee labeled containers. |