|
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
Observed PIC wash hands in container of water. No running water was available. CDI - PIC arrived with water for truck tank and employee washed hands properly. - 2 -
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed shredded lettuce in prep reach in holding above 41F. All other TCS items were observed at 41F or below. CDI - PIC moved lettuce to upright refrigerator.
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 . |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.12 Provide water under pressure to all fixtures.-Pf
Observed no water under pressure available on unit. CDI - owner arrived with portable tank to fill truck tank. - 0.5 - |