|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
REPEAT: 2-301.14 (E) Wash hands after handling soiled equipment or utensils. - P. Observed compliance with exception to one food handler who picked up trash from floor, then proceeded to wash hands. After hands were washed, EHS observed food handler recontaminate them by shutting off water supply, food handler then dried their hands with disposable towels and donned gloves for food prep. CDI - Employee educated on proper hand washing practices and redirected by the PIC to properly wash hands. No escalation of points due to improvement from previous inspection. -2- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed 1 of 2 wash rooms without hand washing signage. CDI - Staff onsite provided hand washing signage for wash room. -0- |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed compliance with cooling during today’s inspection with the exception of pumpkin bisque inefficiently cooling with a 1 F degree change following a 30 minute assessment. Refer to temperature observation chart. Product was being cooled in a large deep plastic container inside a shallow ice bath in the prep sink and unattended. CDI - PIC implemented ice wand and monitoring which promoted cooling towards 38 F after additional 10 minute verification. 0 demerits due to significant improvement made from previous inspection. -0-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. |