|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed workers changing tasks and interacting with the public without washing hands. Handwashing was not occurring due to sink area being unreachable.
CDI - EHS watched employee properly wash hands after access was provided. - 2 - REPEAT |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed handwashing sink inaccessible. Large metal pan lids were sitting over sink and numerous boxes and supplies were stacked in front of sink.
CDI - PIC rearranged items to allow for sink access. - 1 - REPEAT |
|
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
Observed pan of noodles (55F) sitting out on table by full steam well and butter chicken (86F) in container by flat top grill. PIC stated both items were just brought out. CDI - PIC voluntarily discarded chicken and noodles. - 1.5 -
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed several containers of chicken in box thawing on prep area surface. Thawing should be conducted under refrigeration or as part of the cooking process. CDI - Items were moved to upright refrigerator to continue thawing process. - 0.5 - REPEAT |