|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
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 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 .
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed employee wash hands for less than 20 seconds, turn off soiled faucet with bare hands and then dry hands. CDI-EHS explained proper hand washing procedure and employee properly washed hands.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed both employees remove gloves and don new gloves for food prep. CDI-EHS educated employees, hands were properly washed and new gloves were donned. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employees using the only hand sink on the food truck as a dump sink and to fill containers of water. Observed employee place and store bowl in hand sink. CDI-EHS instructed employees that hands sinks are only for hand washing and bowl was removed. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cheese sauce, rice, and consommé in steam table below 135F. Reference temperature chart. Hot holding was not maintained on food truck when foods were transported from the commissary to the site where the food truck was set up for service. CDI-All TCS foods were reheated to above 165F and then placed in hot holding. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle that PIC stated contained a bleach sanitizing solution. Observed a mislabeled bottle of degreaser, as it was labeled vinegar. CDI-Correct labels were added to both working containers. |
|
43
|
0
|
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 in-use utensils stored in water at 87F. CDI-Utensils were placed in water above 135F. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash on walls of food truck. Food splash was from previous days of service. Increase cleaning frequency. |