|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee meal at prep sink. -CDI- EHS educated PIC on designated areas and PIC voluntarily discarded items. -0.5- |
|
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 two food employees wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated food employees on using a barrier to turn off faucet and both rewashed hands. -0- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed broom and dustpan stored in front of handsink. -CDI- PIC relocated items. -0- |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in prep units and WIC above 41F. Refer to temperature chart. When EHS visited, maintenance was making repairs on WIC. -CDI- PIC voluntarily discarded items above 41F. Unit temperature started to lower before inspection was completed, however as items were being discarded, ambient air was at 53F. **3 DAY VERIFICATION REQUIRED** **REPEAT** -3-
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed time stamps on items past 4 hours that had not been discarded. Per PIC, items had just been changed out but time stamp had not been updated. -CDI- PIC updated time. -1.5- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowls used as scoops (items did not have handles). -CDI- EHS educated PIC on using items with handles and PIC removed items. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee meal on prep sink. -CDI- EHS educated PIC on designated areas and PIC voluntarily discarded items. -0-
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water stored on prep table. -CDI- PIC relocated items. |