|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). - P - Observed two employees wash hands and turn off faucet with bare hands. Ensure a barrier, such as a paper towel, is used to turn off faucet. - CDI - Education provided. Employees rewashed hands.
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed employee handle raw chicken with gloved hands, place chicken on grill, and then pick up sub bread with same gloved hands without washing hands and changing gloves. - CDI - Education provided. Employee changed gloves and washed hands. Bread was discarded.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. - Pf - Observed sink near manager office lacking soap at beginning of inspection. - CDI - PIC provided soap. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed small flip top unit next to grill holding all TCS items above 41F (see temperature chart). Per PIC, unit broke about a week ago and they have been rotating food every 2 hours. Also observed display case holding most TCS items above 41F (see temperature chart). Door to display case left open during peak times. - CDI - All TCS items were removed from display case. Per PIC, items were placed in units within last 2 hours. Items in flip top unit placed on time. EHS provided PIC with TPHC written procedures form. Utilize TPHC for both broken units until repaired. PIC stated technician will visit facility today to repair units. Follow up visit required.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed large container of cornmeal lacking label. - CDI - PIC labeled cornmeal. |
|
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 food residue and debris on cabinets, exterior of equipment, and gaskets of sliding doors on display case. Clean and increase cleaning frequency to maintain clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors in need of cleaning throughout facility, including walk-in freezer. Clean and increase cleaning frequency to maintain clean. |