|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observe two different employees working at the flattop grill and deep fryer handling raw animal proteins, then discard gloves, before donning new single-serve gloves to handle RTE food items at the make tables.
CDI: PIC reminded food employees that they are required to wash their hands after discarding gloves when switching from raw and RTE food items, and employees immediately washed their hands. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed fried tater tots hot holding under the heat lamp below 135F. Food employee stated they fried the tater tots about 10 minutes prior to EHS's observation. Other TCS food items in hot holding were at proper temps.
CDI: Food employee re-fried tater tots in deep fryer to above 165F.
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 . |
|
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 one unlabeled spray bottle stored in the dish area. PIC stated the spray bottle contained degreaser.
CDI: PIC labeled spray bottle as "degreaser." |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed dust and debris buildup on clean dish racks and dry food storage racks.
Increase cleaning frequency.
REPEAT VIOLATION. |