|
8
|
4
|
Hands clean & properly washed |
Yes |
No
|
No |
REPEAT
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 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. -Observed employees washed hands less than 10 seconds and turn off the faucet knobs with bare hands. CDI- EHS educate and request employees who wash hands incorrectly to properly wash their hands again at the time of inspection.
**Hand washing sign posted at the hand sink**
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- Observed employee is donning gloves without hand washing before starting to prepare foods. CDI- Education provided and discussed in detail with employees when to wash their hands, and how to wash their hands properly at the time of inspection. -4 pts- |
|
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 soiled with dry food residues in the cooler. Detail cleaning needed and keep clean. -0 pts- |
|
55
|
0
|
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 missing ceiling tiles on the ceiling in the middle of the cook line. Repair/replace the ceiling tiles. Keep all ceiling in good repair. -0 pts- |