|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed an employee on the cookline using their phone with their bare hands and then go to don a pair of gloves without first washing their hands.
CDI - EHS intervened, provided education, and had employee wash their hands. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed an insert container of sausage and an insert container of ribs in the front counter hot holding drawers at temperatures of 122-130F. Both items were placed into the hot holding drawers within 30 mins. REPEAT.
CDI - PIC removed all out of temperature items and placed them onto a sheet pan to be rapidly reheated to 165F+.
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a pot of chicken stock on the stovetop at the cookline at a temperature of 76F. PIC stated the chicken stock is removed from the WIC and placed at the stovetop to be used for cooking on the flattop throughout the day with no intent to keep it hot or cold. Cookline employee stated they change it every 2 hours but it is not held using TPHC and item was observed being held for almost approx 3 hours without temperature control.
CDI - PIC voluntarily discarded. Item to be hot held or on TPHC going forward.
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 . |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed a scoop for the bulk sugar bin to be stored with the handle submerged into the sugar. REPEAT.
CDI - Scoop handle removed from product. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee beverage to be stored on a prep table with cleaned bus bins in the meat WIC.
CDI - Employee beverage voluntarily discarded. |