|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wipe down with sanitizer cloth and then proceed to handle food without changing gloves and washing hands. CDI EHS educated employee and she washed her hands. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, cherry tomatoes, and feta cheese in the prep top above 41F. Observed broccoli salad and cut lettuce in both the WIC and on the salad bar above 41F. Observed blue cheese cups in the cold drawer above 41F. See temperature chart for exact temperatures. Stickers on pans indicated they were prepped at 8am this morning. PIC voluntarily discarded all foods and put the blue cheese cups (were prepped at 11 am) in the WIC to cool back down. REPEAT
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 . |