|
8
|
0
|
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. - Observed chef washed his hands and turn off the faucet knob with bare hands. CDI- Proper hand washing discussed and poster posted at the sink. Chef washed hands again correct at the time of inspection. -0 pts- |
|
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: 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. -Observed mashed potato hot holding in hot box measured at 109F. The chef stated that item was just made and mixed with cold milk and now put in hot box for holding to serve at dinner. Proper way to handle discussed with PIC. CDI- item removed and put in steamer to reheat up to 165F to keep hot in the box till serving. -1.5 pts- |
|
30
|
0
|
Pasteurized eggs used where required |
Yes |
No
|
No |
3-302.13 Pasteurized eggs shall be used for ready to eat foods containing eggs that do not meet 3-401.11(D).-P- Observed shell eggs without stamp on them in the flip top. CDI- PIC had the invoice on 12/13 to prof that the eggs were pasteurized. The box was already discarded. EHS suggest to confirm with the box labeling along with invoice if notice that shell eggs has no stamp on them. -0 pts- |