|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed employee pick up soiled item from ground then proceed to handle clean utensil for food preparation. CDI, employee washed hands. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 door low reach in refrigerator with ambient air temperature of 45 degrees and not maintaining TCS foods at 41 degrees F and below. TCS foods in unit over 4 hours voluntarily discarded and recently prepared items relocated to walk in cooler to cool. VR -required. PIC made maintenance call when EHS on-site.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fly in kitchen. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of sausage stacked on ground in WIF. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 BACKFLOW PREVENTION DEVICE WHEN REQUIRED - observed hose on hose bib under continuous pressure and turned on without backflow prevention device on hose Bibb. CDI, water turned off. |