|
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 food employee return from taking trash to the dumpster and begin to sort clean dishes. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. -0- |
|
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 items in sandwich prep unit above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** 1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT**
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 . |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf- Observed hot water at 3-comp sink at 87F. Observed hot water at handwashing sink at 80F. Per PIC, facility recently purchased a new hot water heater. **10 DAY VERIFICATION REQUIRED** -0.5- |