|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B), (C) 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); using a clean barrier when touching surfaces such as manually operated faucet handles after washing hands. -P-Observed food employee after washing hands, touch faucet handles with bare hands to turn off faucet.-CDI-EHS directed food employee to wash hands again; re-washed hands and used disposable paper towel as a barrier.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed in two separate prep table areas sanitizer bottler being stored above tables where food items are prepared. -CDI-PIC placed sanitizers in proper storage area; below prep tables . |