|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee prepare vegetable eggs rolls and proceeded to wash gloved hands at 3-comp-sink rinse compartment to enter WIC. CDI - EHS intervened and instructed employee to wash hands without gloves on at the hand washing sink.
2-301.15 Only wash hands in handwashing sink. -PF Observed two employees rinsing their hands at 3-comp-sink after handling with raw shrimp. CDI - EHS intervened and instructed employees to wash hands dedicated hand washing sink properly. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two full bus tubs of cooked sesame chicken above 41F in WIC. PIC stated food was cooked yesterday. CDi - PIC voluntarily discarded both bus tubs. See temp chart.
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
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed blue and grey wet wiping cloths on counter tops throughout kitchen. CDI - PIC voluntarily discarded wiping cloths. EHS educated staffagaub on how to make a sanitizing bucket to keep wiping cloths inside. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting board used at flip top unit with black score marks and deep groves. Replace cutting board. |