|
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 several employees wash their hands for approximately 10 seconds or less. -CDI- EHS and PIC discussed proper hand washing techniques and procedures. Employees who improperly washed hands rewashed. Ensure that PIC is regularly educating/coaching staff on proper how to wash procedures.
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. -P- Observed food employee touching bare portion of the human body and not follow up with a hand wash. Ensure that after touching any body part other than clean hands and clean exposed portions of the arms that employees perform a hand wash. -CDI- EHS and PIC discussed proper hand washing and when to hand wash procedures. -CDI- food employee washed their hands.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed a food employee holding soiled equipment at the 3-Compartment Sink. The food employee then washed, rinsed, and sanitized the dishes with no hand washing in between the touching of the soiled dishes. Ensure that after handling soiled or contaminated equipment employees are properly washing hands. -CDI- PIC discussed this with the staff member, food employee then washed hands.
EHS notes that there were several hand washing violations during today’s inspection, EHS notes that PIC must retrain all staff on proper hand washing techniques and procedures. EHS and PIC spent time during the inspection review to go into detail on hand washing and highlighted the importance of proper hand washing. EHS told PIC to reach out with any further questions pertaining to hand washing.
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed Chicken nuggets in the hot drawer holding below 135F. Ensure that all foods in hot holding are held at 135F and above. -CDI- PIC voluntarily discarded the chicken below 135F.
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 . |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees present in the facility with no head/hair coverings. Ensure that all foods employees present in the facility are wearing head coverings/hair coverings. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed a food employee W/R/S dishes and then proceed to the paper towel dispenser where they then dried the dishes that just went through the W/R/S process. Ensure that all equipment properly air dries after the wash, rinse, and sanitize process. -CDI- EHS and PIC coached food employee on proper drying techniques. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed a buildup of residue and debris present on the external portions of equipment through the facility, specifically holding and cooking equipment. Facility must clean non-food contact surfaces with more frequency and detail. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout in the tiles throughout the facility specifically present at the 3 compartment sink. Ensure that grout is repaired or replaced so that the floors of the facility can be maintained as smooth and easily cleanable.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed metal paneling peeling away from the wall on the external entry point of the WIC next to the WIF. Ensure that this is repaired or replaced. |