|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.15 Only wash hands in handwashing sink. -PF
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee touch dirty dishes, rinse hands, without soap, correct wash time, or drying and move to picking up clean dishes. Observed employee drop pen on floor, pick up pen, and not wash hands before moving to the line for food prep. CDI-EHS stopped dishwasher, employee properly washed hands at handsink, and then put clean dishes away. EHS stopped food employee and employee properly washed hands before continuing with food prep. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed produce stored over washed, cut produce. CDI-PIC corrected storage order and used washed produce to make an employee meal. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed sanitizer concentration at 3 comp sink at 0 ppm. CDI-PIC removed air pocket from line and changed sanitizer, so sanitizer concentration was brought to 200ppm quat sanitizer. |