|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed the dishwasher handling soiled utensils and equipment at the pre rinse sink and then immediately go to put the clean dishes away without washing their hands between tasks.
CDI - EHS intervened and informed PIC/employee that when switching between handling soiled dishes and clean dishes at the dishwasher they must wash trier hands. Employee washed hands. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed on package of precooked bacon stored in the kitchen 2 lowboy refrigerator at a temperature of 70-74F. Other packages of precooked bacon were observed at temperatures of 54-58F in the same unit. PIC stated that they had just restocked the units from the WIC located downstairs and that they must have loaded the bacon onto the cart first, leaving it out of temperature for an extended period of time while in transport. PIC stated they will develop a different procedure for transporting the bacon as it is not stored frozen.
CDI - PIC voluntarily discarded the one package of precooked bacon at 70-74F. Other packages were allowed to cool down and observed below 41F an hour later in the same unit.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed stacks of large black serving bowls that were wet nested on the shelf across from the dishwashing area. |