|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee using personal cell phone with gloved hands and proceeded to prepare food for customer order. CDI - PIC instructed employee to remove gloves and wash hands, food was that in the processes of being prepared was voluntarily discarded. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed opened/prepared chipotle ranch sauce, creamy jalapeno sauce, avocado ranch sauce above 70F near flip top unit in secondary squeeze bottles. EHS observed in WIC manufacture label on boxes of sauce stating to keep perishable food refrigerated. PIC stated sauces are on 8-hour TPHC but couldn't verify. CDI - PIC voluntarily discarded sauces in secondary squeeze bottles.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |