|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with hands after washing before handling clean single-service towel. CDI, employee rehashed hands . Facility has a “meat mitt” SOP which establishment has outside gloves to handle raw beef which is removed per procedure on SOP then bottom gloves used to handle cheese. Facility SOP show that proper way to remove gloves is to shake them off into the trash can. Employee removed “meat mitts” with their hand while donning primary gloves. CDI, discussion with staff and EHS had staff remove primary gloves and then wash hands. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cut tomato covered in deep containers to cool with cooling temperature 1 of 55 degrees F and 2nd cooling temperature between 52-55 degrees F. CDI ,tomato relocated to shallow uncovered pans to rapidly cool.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wet stacked. |