|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food handler wash hands and recontaminate them by turning off faucet handles with bare hands. CDI - PIC intervened, coached on proper hand wash and food handler washed hands properly. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS foods cold holding in the prep unit and walk-in cooler above 41 F. Refer to temperature observation chart. From discussion with food handler present, it was revealed that the items in the prep unit were asense bled and placed into the prep unit 10 minutes prior to EHS arrival. Walk-in cooler is used to store beverages, non-TCS and TCS foods. From discussion with PIC regarding the walk-in cooler, unit was in use as beverages were being transferred to other stands at 12:00 PM. Upon further investigation in the walk-in cooler, it was discovered that 1 of 2 condenser fan units were shut off. CDI - Foods in prep unit transferred to nearby reach-in freezer. PIC turned on second condenser unit and temperatures began to decrease towards < 41 F after 15 minutes. -1.5-
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with solution concentration of 0 PPM quat. CDI - Solution discarded. New sanitizer registering at 200 PPM. -0- |