|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash - P. Wash hands when switching between working with raw food and working with ready-to-eat food. Observed employee use gloved hands to place raw hamburgers on the grill then remove gloves and reglove without washing hands. Employee then pulled out foil onto table and said she was ready to handle the buns and get the toppings ready. CDI - employee was stopped; had her remove gloves, wash hands, and then put on new gloves to work with ready-to-eat foods. Explained to PIC and showed him the rule in the NC Food Code. |
|
20
|
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 large pieces of lettuce (lettuce wraps) measuring 42F in bottom portion of prep cooler. CDI - explained rule to PIC and reminded him that points could be taken for TCS foods in storage and measuring above 41F beginning with next inspection. |
|
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 unlabeled shakers of salt and Cajun seasoning and BBQ sauce. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed six stacks of unsleeved single service cups on counter between customer ordering space and production. Keep cups protected with plastic sleeves or dispensers. |