|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
EHS observed food employee wash their and use bare hands to turn off the faucet. Food employee then attempted to don gloves to prepare food.
CDI- EHS intervened and discussed proper hand washing techniques with employee and employee completed a correct hand wash before donning gloves and preparing food.
-2- |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
EHS observed facility cooling raw beef patties and sliced cheese in covered containers. Sliced cheese was tightly wrapped in aluminum foil. A few containers of raw beef were stacked in tightly closed containers. Items were cooling at 45F (sliced cheese) and 44F (raw meat) during inspection.
CDI- EHS notified PIC who uncovered products and after 30 minutes sliced cheese was at 43F and raw meat was at 41F.
-0-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |