|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee cutting lettuce with bare hands. Observed PIC touch cut tomato with bare hand when asked about datemarking. CDI-EHS provided education and all RTE foods that were touched with bare hands were voluntarily discarded by employee and PIC. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed TCS foods held with TPHC. PIC stated the TCS foods held on TPHC were held for 6 hours. The time stamp posted stated “11:00-2:30,” but foods are placed on TPHC starting at 10am. CDI-Moving forwarded, TCS foods held on TPHC will be held from 10:00-2:00pm and then discarded. EHS provided resources for PIC to hold items on 6 hours, but was instructed that foods must be consistently monitored to ensure the foods do not exceed 70F. |