|
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 a team member wash hands and recontaminate their hands by turning the faucets off with their bare hands.
CDI- Educated PIC on proper procedure when washing hands. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed refried beans, rice, steak all out on countertops instead of hot holding.
CDI- Items were reheated during the inspection above 165F.
Educated PIC on proper procedures regarding holding foods.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
Observed container of rice, chicken, and ground beef without date marking present. All other RTE foods were date marked during the inspection.
CDI- by date mark by PIC. Educated on the importance of date marking.
Repeat 1.5 pts |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Hats or hairnets shall be worn by all employees engaging in food preparation. |