|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P.
Observed food employee fail to discard gloves after food prep tasks and wiping hands on unclean cloth. CDI- EHS discussed with PIC, PIC had employee remove and replace gloves.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P.
Observed sheet pans holding dumplings being stacked on top of one another, directly contacting food. CDI- EHS discussed with PIC, PIC removed trays from direct contact and had trays wrapped to prevent potential for contamination. |
|
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 top tray of dumplings in cold drawer, shredded chicken and bean sprouts in flip top, all temping above 41F. CDI- PIC removed items to rapidly cool in reach-in freezer. *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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Gaskets on prep unit needing repair.
4-502.11(A) Maintain utensils in good repair.
Wooden cooking spoons beginning to chip. Repair, seal or replace. |
|
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.
Remove unclean speaker to designated area away from prep and holding areas. CDI- PIC removed speaker to designated location. |