|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handling soiled equipment and utensils while working at the dish machine and proceed to handle clean equipment while storing equipment after items passed through dish machine. CDI: Employee washed hands and equipment that was handled with potentially contaminated hands were returned to be W/R/S. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on upper surface inside bulk ice machine. CDI: Employee cleaned and sanitized inside of ice machine. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of artichokes being held at 128F on steam table. CDI: PIC voluntarily discarded artichokes. |
|
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 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 . Observed containers of sliced tomatoes, American cheese, shredded lettuce being held in prep flip top cooler, containers of imperial dip, diced tomatoes, pasta and feta cheese being held in another prep flip top cooler and containers of tuna, lump crab meat and Mac and cheese being held in salad reach in cooler all items were being held above 41F. See temp chart. CDI: PIC voluntarily discarded most items and placed items that were being held for less than 2 hours in WIC to rapidly cool. REPEAT. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed several avocado’s cut in half being held in a container in salad drawer cooler in which sticker was still intact on skin of avocado’s. CDI: PIC voluntarily discarded avocado’s. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop being stored in a container of fried tempura flakes in which handle for scoop was resting on food. CDI: PIC removed scoop from container. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple bowls being stacked wet nested on clean storage shelf. CDI: PIC unstacked items to allow for air drying. REPEAT. |