|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed PIC with gloved hands use dry wiping cloth to clean up spill on prep top and return to handling RTE food without first washing hands.
CDI- PIC washes hands. EHS advises PIC that hands should be washed anytime wiping cloths are used before next handling RTE foods. (-2) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed TCS dressings in lowboy and fliptop 3 above 41F, and top layer of portioned shredded cheese bags above 41F inside fliptop 4.
CDI- PIC voluntarily disposes of items above 41F inside lowboy, moved cheese prepped this morning to WIC for rapid cooling. TCS dressings in squeeze bottles to be filled halfway or in small bottles going forward, and portioned cheese bags not to be stacked more than two layers . (-1.5)
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed lowboy unit unable to hold TCS foods at 41F and below.
CDI- PIC disposes TCS foods stored inside and will call in work order. TCS foods not be kept in lowboy until repairs have been successfully made. (-0) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
Observed food debris and grease deposits on baking trays on rack across from oven. Sheets should be cleaned and sanitized before use, and removed from serviced if they are no longer able to be cleaned and sanitized. (-0) |