|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee throw out bag in waste can. Gloved hands did touch waste can and employee went back to food prep. CDI..PIC had food employee wash hands and change gloves.REPEAT |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed veggies and fruit stored over RTE house made sauces.CDI.. Items were moved
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitatio |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw steak thawing in ambient air. CDI.. Had PIC move back to WIC and explained different ways of thawing. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on prep table. |