|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
No Points Deducted: Observed employee improperly wash hands by not washing hands long enough.
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P CDI by having employee rewash hands.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
Observed yams reheating in a steam well at 80F.
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P CDI be removing and reheating on stove top to 170F. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed lettuce mix at 45-46F.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI by discarding.
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 |
No
|
No |
Observed spicy slaw and tarter sauce not date marked.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf CDI by discarding spicy slaw and date marking tarter sauce.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
No Points Deducted: Observed two spray bottles behind front counter not labeled.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf CDI by labeling containers. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
Repeat: Observed a cup in a dry food bin.
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. CDI by providing scoop. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
Repeat: Observed a bucket of single service spoons on the floor.
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. |