|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed multiple employees wash hands and turn off faucet with bare hands. CDI- PIC intervened and had employees rewash hands and turn off faucet with paper towel barrier. Observed employee touch cell phone with gloves and attempt to work with food afterwords without changing gloves and washing hands. CDI-PIC intervened and had employee wash hands and don new gloves.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee change task by touching door handle of walk in cooler and go back to working with seafood without a hand wash without changing gloves and washing hands. CDI- EHS intervened and had employee wash hands and don new gloves. |
|
15
|
0
|
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 raw duck stored behind raw pork in flip top cooler. CDI- PIC put raw duck in front of raw pork. No active contamination observed.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can stored in dry storage area with other non-dented cans. CDI- PIC removed can from dry goods area to return for credit. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stacked together while wet. CDI- PIC separated containers to promote air drying. Observed metal bowls air drying while turned upright. CDI- PIC turned the bowls over to allow sanitizer to drip out of bowl and promote air drying. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -P Observed ware washing water at 89F while actively washing dishes. CDI- PIC had employee drain water and refill with 112F water. |