|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P. Observed employee handle raw hamburger meat with bare hands before attempting to handle cooked hamburger meat. EHS reminded employee to wash hands. CDI - employee washed hands before continuing. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand wash sink at front counter without paper towels. CDI - PIC restocked paper towels.
6-301.14 Post a handwash sign at each handsink. Hand wash sink at front counter was missing hand wash signs. CDI - EHS provided signs to PIC.
6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. PIC stated that sink at front counter is a dump sink. Sink was stocked with soap and had an empty paper towel dispenser. CDI - sink was declared as a hand sink due to soap and paper towel dispensers and due to no other hand sinks in close proximity to front counter/drive thru window. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed chili below 165 F, 3 hours after starting the reheating process. CDI - PIC voluntarily discarded food. |
|
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 sour cream packets in prep top at 52 F. CDI - PIC voluntarily discarded packets.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed cut tomatoes and cut lettuce in prep top on TPHC past 4 hours. PIC stated that labels were incorrectly printed with prep times instead of TPHC start times. CDI - PIC voluntarily discarded food. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. -Pf. Observed employee at drive-thru window with artificial nails not wearing gloves. Employee was handling ice and dispensing drinks. CDI - employee washed hands and donned gloves. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in quat sanitizer at 75 ppm. CDI - PIC replaced sanitizer. |