|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food employee working with raw ground beef, remove glove, then work with cooked food in kitchen area without washing hands. CDI- employee was educated. Employee washed hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee drink from employee drink with gloves on, then go back to preparing food without changing gloves and washing hands. CDI- employee was educated and properly washed hands. Food was denatured and discarded into trash can. REPEAT (half points due to improvements). |
|
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
Observed sausage burritos cooling in walk-in cooler packaged tightly, covered, and one container placed on top of another container. CDI- items were separated, uncovered, and placed on one level. -zero-
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one box of single-service items stored on the floor near dish machine. CDI- box was placed on the shelf. -zero- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed employee washing items in 3-comp sink that was 101 F (at least 110 F). CDI- water was increased to 115 F. |