|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee working grill station and changing gloves between tasks without a hand wash. CDI - PIC stopped employee and educated employee on proper handwashing between gloves changes. Employee washed hands. (0) |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw lamb meat above RTE foods in reach in cooler by grill area and above RTE foods in WIC. CDI - PIC corrected storage order. No contamination was observed. (1.5)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Facility utilizes TPHC for lettuce and sauce bottles. Time stamps were missing for sauces and shredded lettuce. CDI - PIC placed correct time stamps for food items. (1.5) |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes being wet nested in dish area. Allow equipment and utensils to air dry before stacking together. REPEAT. (1) |