|
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 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 .
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
2-301.15 Only wash hands in handwashing sink. -PF
Observed employee shake raw fish to season, rinse hands in three comp sink and then proceed to don gloves to move RTE rice from a large pot to a hot holding unit. Observed two employees wash hands and then turn off faucet prior to washing and without a barrier, recontaminating hands.
CDI-EHS provided all employees with education on when to wash hands and demonstrated a correct hand wash, explaining the importance of a barrier when turning off the faucet. |
|
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 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 . Observed cooked spinach, and tomato stew in WIC at 44F. The ambient air temperature was 48F. Other items currently in WIC were in process of thawing or non TCS items. CDI-PIC adjusted temperature and the ambient temperature of the WIC dropped to 36F. PIC voluntarily discarded TCS foods that were above 41F. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without a beard guard while portioning and preparing food. |