|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed one food employee wash their hands at the handsink and then turn off the faucets without a protective barrier.
CDI: Employee was educated and re-washed their hands properly before donning gloves. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed one container of tuna salad, cooling inside the lowboy cooler and not meeting the cooling rate of 0.12F/min; EHS observed the container of tuna salad was covered with a tightly-fitting lid. PIC stated they put this container of tuna salad in to start cooling about 30 minutes prior to the start of the inspection.
CDI: PIC removed the lid from the container to allow proper air flow; EHS observed tuna salad temperature was still not cooling fast enough after 40 minutes, so food employee moved into the WIF to rapidly cool down.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed the sanitizer bucket stored at the make line reading 50ppm.
CDI: PIC dumped out the sanitizer bucket and refreshed with properly concentrated sanitizer, reading above 100ppm. |