|
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 multiple food employees turn off faucets with bare hands and not a clean barrier. CDI-EHS provided education and hands were rewashed. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed WIC with foods in temp, however ambient temperature was recovering slowly to 43F and veggie prep top had multiple TCS foods above 41F (see temp chart). PIC moved items to freezer to cool and called for maintenance to show up same day. VR with 3 days to check prep top and WIC. EHS spoke with PIC about only using items in meat unit and in lowboys and PIC agreed to voluntarily close once items have been used.
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 . |