|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee improperly doff secondary pair of gloves used to handle raw proteins, and then go to handle clean utensils and RTE foods during inspection. Facility utilizes a secondary pair of gloves called “Meat Mitts” over primary pair of gloves to handle raw meats while working on the grill. Facility’s SOPs show that the proper way to doff gloves is to shake them off into the trash can. Employee removed “Meat Mitts” with their hand while still donning their primary pair of gloves. CDI - EHS had employee doff primary pair of gloves, wash hands, and don clean pair of primary gloves. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed unsalted butter in bun toasting apparatus holding at 126F during inspection. CDI - PIC will place the butter on time until a more permanent solution can be found with corporate. PIC placed time stamp on unit during inspection. Facility already does TPHC for onion straws and is compliant with procedures.
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 . |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed handsink at front counter leaking from the pipe during inspection. Repair needed. |