|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed food worker wash dishes at the dish machine, then go back to the prep line to begin working with food without washing her hands. CDI by instructing her to remove gloves, wash her hands and then put on clean gloves. 2 pts |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed dish machine reaching 150-160F on the final rinse. See #46 for more information. CDI machine was switched to chlorine during inspection and reading 50-100 ppm chlorine. Service call made during inspection. 1.5pts |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a white rolling bin of blacking seasoning where the label came off. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee wash hands and glove, but not put on a hair restraint before making salads. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-204.115 Warewashing Machines, Temperature Measuring Devices - PF. Rinse gauge on the dish machine was not moving past 150F for the final rinse, however machine was checked with facilities thermo-label and the label turned from blue to orange to indicate final rinse temp of 160F is met. NC Food code requires a final rinse of 180F. Facility should get thermometer-labels that test for 180F final rinse water. Dish machine was checked with inspector’s plate thermometer and final rinse was 150F. Repair call made during inspection. Dish machine was switched to chlorine during inspection. CDI It was determined the booster heater was not working and the gauge is working so no points were deducted. |