|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P.
Observed food employee leave truck to purchase ice, return to truck use hand sanitizer, wipe hands with dry wiping cloth and attempt to don gloves to return to food prep.
CDI - EHS intervened, Food employee removed glove and washed hands properly. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed hand sink inaccessible due to being filled with used plates and napkins.
CDI - Items were removed from hand sink. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
Via PIC Birria Beef was prepared at the commissary at 9 AM and was not cooled before placing on the MFU. Birria was temped at 3 PM at 50F.
CDI - Voluntarily discarded.
Items should be cooled to 41F prior to being placed on the MFU. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee drink stored on prep top unit.
CDI - Employee drink was removed. |