|
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 Observed employee use gloves to drop raw chicken in the fryer, and then change gloves to continue on in food prep without washing hands first. CDI - PIC directed employee to wash hands and change gloves.
2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands at 3 comp sink. CDI - PIC directed employe to re-wash hands in hand sink.
- 2 - |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above chili sauce. CDI - Storage order corrected. All other storage order was good.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed marinated chicken and cut paneer reading between 47-49F. PIC stated these items were just prepped in commissary. CDI - Items were uncovered to allow air flow for cooling. Items cooling by end of inspection - 0 -
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |