|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees not washing their hands once contaminated and proceed to handle food. They are changing gloves but not washing their hands in between glove changes. CDI PIC had everyone stop and wash their hands REPEAT |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the prep top above 41F. See temperature chart. PIC stated that these foods were put in the unit approximately 1 hour ago. CDI PIC put items in the WIC to cool back down. REPEAT
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 . |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shredded lettuce in water in the prep top. EHS explained that the lettuce can not sit in water. Once the ice melts the water must drain away from the lettuce. CDI PIC stated that the lettuce was put in the prep top approximately 1 hour ago and he drained the water off the lettuce. REPEAT |