|
8
|
2
|
Hands clean & properly washed |
No |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee return to work area from outside without washing hands. Observed food employee wash hands and turn off faucet without using a barrier. -CDI- EHS educated food employee on when to wash and using a barrier to turn off faucet and PIC had employees wash/rewash hands. -2- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towel dispenser not properly functioning at employee bathroom handwash sink. Observed no paper towels at handwash sink between prep units. -CDI- PIC replenished paper towel supply. -0- |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed food employee reheat queso to a temperature of 141F. -CDI- EHS educated PIC on reheating temperatures and PIC had food employee reheat to 169F. -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 items in RIC below prep unit #2 above 41F. Observed ambient air of prep unit at 44F. -CDI- PIC removed items from unit and placed them on ice to rapidly cool back down. Facility will not use unit until it has been repaired. **REPEAT** **3DAY VERIFICATION REQUIRED** -3-
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed RIC below prep unit #2 with ambient air temperature of 44F. **3DAY VERIFICATION REQUIRED**
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 cutting boards with deep cuts in need of replacement. **REPEAT** -0.5- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed food employee washing dishes with a wash solution of 103F. -CDI- EHS educated PIC on appropriate wash solution temperature and PIC had food employee correct temperature. -0- |