|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
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 employee cracking raw shell eggs then handle serving tray and single use food serving paper without washing hands in between tasks. CDI: Employee washed hands and discarded food serving paper.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee thoroughly wash hands and use clean bare hands to turn off faucet before returning to handle food. CDI: Employee re-washed hands and used paper towel as a barrier to turn off faucet. |
|
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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw country ham being stored on top shelf of prep reach in cooler above containers of cooked chicken and hashbrowns. CDI: Employee re-arranged items to proper storage order. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a working container of Parmesan wing sauce unlabeled on prep storage shelf. CDI: PIC voluntarily discarded container of wing sauce. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of three metal containers being stored wet nested on clean storage shelf above 3 compartment sink. CDI: Containers were unstacked to allow for air drying. |