|
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 one food handler not use paper towels or a clean barrier to turn off handles for handwash sink. CDI-EHS notified PIC and provided education, hands rewashed. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sour cream packets at 43F in makeline. CDI-PIC moved packets to WIC to cool. Ambient temperature of makeline unit reached 41F. EHS spoke with PIC about filling sour cream packets half way in container to ensure all packets are 41F or below. REPEAT.
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 . |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed wash basin drain piped into floor drain without proper air gap above the floor. VR within 3 days to check for status of air gap of pipe above floor drain. |