|
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 food employee wash hands and not use a barrier to turn off faucet. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee properly rewashed hands.
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed PIC and 2 food employees switch from working with raw food back to RTE change gloves but did not wash hands. -CDI- EHS educated all on when to wash and all washed hands. -0- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw salmon and shrimp stored under raw burger patties in cold drawers under grill. -CDI- PIC corrected storage order. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in prep units above 41F. Observed pizza sauce in WIC above 41F. Refer to temperature charts. EHS checked ambient air of all prep units and all were at 41F or below except fry cooler. Fry cooler was observed at 43F on bottom half of unit. PIC to hold unit on time until repairs have been made. Per PIC, facility did a lot of prep today. -CDI- PIC placed items in blast chiller to cool back down. EHS observed no lids on units. EHS educated PIC on closing lids to assist with maintaining temperatures. **REPEAT** **3 DAY VERIFICATION REQUIRED** -3-
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. Per PIC, contents were degreaser. -CDI- PIC properly labeled items. -0- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee towel drying clean dishes. -CDI- EHS educated food employee on allowing items to air dry and not towel drying. -0.5- |