|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P observed PIC receive order and proceed to donn gloves without first washing hands. CDIEHS instructed PIC to wash hands and re-glove.
2-301.15 Only wash hands in handwashing sink. -PF PIC acquired soap from hand sink and then went to three compartment sink to wash hands. CDIEHS interrupted and redirected PIC to the hand sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed red bucket of sanitizer on floor. Sanitizer tested at 0 ppm chlorine CDI discarded observed spray bottle of sanitizer that tested way above 200 ppm chlorine CDI to be used for dilution.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 multiple cooked TCS foods hot holding below 135°. CDI reheated above 165.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observe multiple TCS foods cold holding above 41° CDI set for discard within four hours
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 spray bottle labeled sanitizer with chlorine well above 500 ppm, this is disinfection level. In addition, the spray bottle had soap suds in it. CDI to be used for dilution. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. observed red bucket of sanitizer with wiping cloth stored on the floor CDI removed from floor. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. observed multiple fruits and vegetables that have not been washed prior to storage on the mobile food unit. All fruits and vegetables must be washed in the commissary and not on the mobile Food unit. |