|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P.
Observed employee wash hands and turn the faucet’s water off using their bare hands. Employee dried hands with disposable towel then transitioned into food prep. CDI. Employee instructed to rewash hands. -0- |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. - P.
Observed employee use bare hands to handle cooked lomein. Product was being portioned to secondary container to be cooled down. CDI - Employee reheated lomein > 165°F at the wok. -2-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf.
Observed a small plastic container sitting in the handwashing sink. CDI - PIC moved container. -0- |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P.
Observed stacked cases of raw shelled eggs stored above cooked lomein in the walk-in cooler, raw beef and raw shelled eggs stored above vegetables in the prep top. No physical evidence of contamination observed. CDI - Storage order corrected in all areas to prevent cross contamination. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. - P. The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C).
Observed cooked pork with two date labels attached to its container stored in the walk-in cooler. Discussion with PIC revealed that the food was made on 2/20/26. CDI - Allowed the PIC to remove incorrect labels and attach the correct date. -0-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
REPEAT: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf.
Observed spray bottle containing degreaser and bottle containing soap without labels. CDI - Chemical products labeled by PIC. -1- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 wall tiles in women’s restroom cracked and damaged. Repair. -0- |