|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed employee washed his hands and turn off the faucet knob with bare hands. CDI- Correct hand washing again at the time of inspection.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
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 PIC changing tasks from washing dishes and taking food out of the over and place in hot hold. Observed PIC preparing cleaning bucket and checking food in the oven without hand washing. CDI- Hand washing education provided about changing tasks in the middle of cooking and among other things. Ensure to wash hands properly in between tasks to prevent cross contamination. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
- Observed corn, beef, slice turkey, and vegetable in containers on shelving in WIC holding temperature above 41F. CDI- PIC discarded items at the time of inspection. Ensure all TCS foods maintain and holding temperature at 41F or below at all times, except when cooling.
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 . |