|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed several employee drinks stored above food prep cooler and surfaces. CDI- drinks were removed and placed on bottom shelf. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink near dish machine. CDI- paper towels were placed at hand sink. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed buildup on interior of tea urn nozzle that was stored in clean area above 3-comp sink. CDI- nozzles was placed at 3-comp sink to be properly cleaned. -zero- |
|
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
Observed several items that were stored above 41 F in prep cooler #1 and #2 in kitchen area. PIC stated that items were placed in coolers this morning at 7 am from walk-in cooler. CDI- items were placed in walk-in cooler and allowed to chill. REPEAT (full points).
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 . |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hairnets and/or beard nets while preparing food. PIC has ordered hair restraints for employees. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of utensils with hot water that was 108 F (should be at least 135 F). CDI- water was heated to above 135 F. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Remove domestic smoker from kitchen area. PIC stated smoker will be removed today. REPEAT (full points).
4-501.11 Maintain equipment in good repair. Replace torn gaskets on prep coolers in kitchen area. REPEAT (full points). |