|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P. Observed food attempt to handle commercial package of soup after processing raw chicken without washing hands in between. CDI - PIC reminded employee to wash hands between handling raw and ready-to-eat food and PIC assigned new employee to handle soup while first employee continued working with raw chicken. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed two hand sinks with no paper towels at the start of the inspection. PIC stated that he had been in the process of replacing paper towels. CDI - paper towels replaced. |
|
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. Observed cold drawer holding raw chicken over cold drawer holding fully cooked wings with no barrier between drawers. CDI - no cross contamination observed and PIC moved fully cooked wings to prep top, above raw chicken.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E)Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some black and pink buildup inside ice machine.
4-602.11 (A)(5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. -P. Observed food employee working with raw ground beef on top of new cutting board on prep table following working with raw chicken on different cutting board on prep table. Food employee stated that the prep surface was wiped down with sanitizer prior to working with raw ground beef but not W/R/S. CDI - EHS reminded food employee to W/R/S prep surface between going from raw chicken to raw ground beef. No cross contamination was observed and food employee removed ground beef and W/R/S prep surface and cutting board before continuing.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed standing water in between multiple clean and stacked pans. REPEAT. CDI - pans were separated and allowed to air dry. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 accumulation of food debris in prep top by fryers. |