|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employee use barehands to grab piece of lettuce that fell out of container on to prep sink and place back into lettuce container. CDI-EHS spoke with PIC and food employee and lettuce was voluntarily discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
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 facility using ice bath that was filled with just ice and only contacted bottom of containers in ice bath for cut lettuce and sliced Colby cheese above 41F. PIC stated items were recently changed out and have only been in ice for less than 30 minutes. EHS spoke with PIC about storing food in temperature controlled areas or to use time to control foods. CDI-PIC moved items to WIC to cool.
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 . |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food employee briefly rinse off hands at 3 compartment sink. EHS spoke with PIC and provided education for food employee. |