|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. - Observed RTE pork thawing in warm water at 91F. Ensure thawing occurs under cool running water, under refrigeration, or apart of the cooking process. PIC drained water and provided running water over RTE pork.
NOTE: Due to covid19 no signature occurred however PIC Katrina was present during the inspection. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed employees preparing RTE foods with long hair on the head without a proper head cover. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed wash water being used at 103F. PIC had employee change water.
“Due to the guidelines established by the CDC and the NC Division of Public Health for COVID-19, and for the safety of all staff, the Person in Charge (PIC) agrees that the Registered Environmental Health Specialist (REHS) will enter the PIC’s electronic signature and email the inspection report to him/her with a read-receipt. If a read-receipt is not recognized by the email service provider, the PIC will acknowledge the receipt of the report with an email stating that the inspection report has been received.” |