|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees gloved hands touch the floor then employee proceeded to take temperatures of food products in hot box without a glove change or hand wash. CDI: Employee discarded gloves and washed hands. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 7 plastic containers stored as clean with sticker reside still present. Observed can opener heavily soiled with residue. Observed dicer stored as clean with food build up and debris still present in crevices. CDI: All items taken to 3-comp sink for W/R/S.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed foods in hot box with temperatures below 135F. (See temperature log). PIC stated that the items were cooked around two hours prior and put in hot box to be held. REPEAT CDI: All foods were reheated to over 165F and Queso dip was voluntarily discarded.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed hot box not holding temperatures sufficient to hold food hot at 135F or higher. PIC stated that the hot box is not as hot as it typically should be. PIC stated a work order will be put in and unit will be serviced to ensure compliance. Facility to hold hot foods in steam well, steamer box and on grill. Verification visit required within 10 days to ensure compliance. REPEAT |