|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P PIC threw piece of chicken away off the ground and went to cutting chicken without washing hands. Employees must wash hands after contaminating their hands. CDI - PIC washed hands. |
|
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 1 pan of chicken measured 120-131F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated chicken to above 165F. 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 . |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee preparing food with no hair restraint. Food employees must wear hair restraints, such as a hat or hair net. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf 1 robot coupe blade had a jagged spot on the blade. Sharpen the blade smooth or discard. // 4-501.11 Maintain equipment in good repair. Torn gaskets present on upright freezer and walk-in cooler doors. Replace torn gaskets. 0 pts. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean shelves above 3-compartment sink and storage shelves behind 3-compartment sink. Also clean legs of equipment on line. REPEAT |