|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed employee handle dirty dishes and then handle clean dishes without first washing hands and changing gloves. CDI - EHS educated employee on handwashing. Employee washed hands and donned clean gloves before returning to clean dishes. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf- Observed employee in the dish pit area required to move a rack of dirty dishes in order to access hand washing sink. CDI - dirty dish rack moved away from hand washing sink. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed containers of sliced tomatoes and shredded cabbage in produce WIC stored under boxes of unwashed produce. CDI - PIC moved prepared items to location above unwashed produce.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 build-up of food debris on interior and exterior surfaces of microwave used to reheat patient soups. PIC to address cleaning frequency of microwave. |