|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Deli employee handled soiled equipment in dump sink, then removed gloves and put on new to work with food. No hand was occurred. CDI- stopped employee and had to remove gloves, wash hands, then don gloves. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf
5-205.11 (A),(B) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Hand sink at action station in retail had sign indicating hand sink was out of order. No other hand sink available. Call made to maintenance, tech arrived and was working by end of inspection. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety 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 . Chicken broth and vegetable broth holding less than 135.0 F in equipment. Mac and cheese, carrots, sliced brisket holding less than 135.0 F in holding equipment. all occurred in patient plating area. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. : House packaged deli wraps and sandwiches in grab n go did not have allergens on the label. CDI- discarded all voluntarily. Found file for labels that were correct. Not determined why incorrect labels were printed out. |