|
8
|
0
|
Hands clean & properly washed |
No |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash his hands and then turn water off with clean hands and no barrier and proceed to put gloves on. The same employee did not wash his hands for at least 20 seconds. CDI PIC educated employee and he rehashed his hands.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all the chicken wings in the HH case below 135F. PIC stated that they were put in case 2 hours ago. PIC stated that she will put in a work order to this HH case. CDI PIC reheated all the chicken wings to 190F.
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half & half and French vanilla liquid creamer in the self serve dispenser at 43F. PIC stated that it was put out 2 days ago. CDI pic voluntarily discarded.
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
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 2 cleaner spray bottles on prep table above lowboy cooler. CDI PIC moved pray bottles. REPEAT |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Observed the dispensing spout for the liquid creamers cut 3-4 inches below the valve. Instruction on equipment state to cut on a diagonal 1/4 inches below the valve. CDI PIC discarded creamer because it was 43F and labeled the dispenser out of order. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed liquid coffee creamers refill boxes being stored in the large beverage WIC that is not working. PIC stated that there is a work order in for the cooler. EHS advised to not store creamer refill boxes in the WIC. The creamer boxes state to keep chilled. CDI PIC voluntarily discarded creamer box refills |