|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed spraying off dirty dish and then went to handling ROP bag of braised lamb without washing hands in between. Employees must wash hands when switching tasks or engaging in activities that contaminate their hands. CDI - Employee educated and he washed hands. 0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine measured 0 ppm chlorine on test strip. Container of sanitizer connected to machine was empty. Establishment must wash utensils in 3-compartment sink until new sanitizer bucket is acquired. CDI - PIC has agreed to use 3-compartment sink to wash utensils today. She said truck is bringing more tomorrow morning. //4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzles had visible buildup on them. Clean soda nozzles more frequently. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked broccoli and feta cheese measured 46F in sandwich cooler top. Items were double panned. Yogurt dill dressing on line measured 51F. TCS foods in cold holding shall measure 41F or less. CDI - Items taken to walk-in cooler to cool. 0 pts.
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Cut leafy greens held on line using TPHC were 30 minutes past discard time. Use or discard TCS foods using TPHC within 4 hours of placing them on time. CDI - PIC discarded cut leafy greens. REPEAT |