|
3
|
2
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC unable to name reportable symptoms and illnesses. CDI- EHS reviewed Big 6 foodborne illnesses and symptoms with PIC. Retrain staff on foodborne illnesses and symptoms.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 (E) Wash hands after handling soiled equipment or utensils. -P
Observed employee improperly wash hands. Employee washed hands and recontaminated hands when they turned off soiled faucet with bare hands, then dried hands. CDI-EHS educated employee on proper hand wash technique and employee properly washed hands.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed PIC instruct employees to don gloves for food prep. Employee did not wash hands. CDI-Employee properly washed hands and employee donned gloves for food prep.
2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee eat cracker, not wash hands, then begin to organize and prepare food transportation bags.
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee touch face twice, not wash hands, then walk into WIC to grab food. CDI-EHS educated employee on when to wash requirement and employee properly washed hands. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed chlorine sanitizer at in-use dish machine at less than 50ppm. CDI-Dish machine was primed and tested at required PPM. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed milk stored in milk crate on floor, less than 6 inches off of the ground. Move to 6 inches off of the floor to prevent contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed broken knife, missing pieces from blade. Repair or replace. |