|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. Persons unnecessary to the food establishment are not allowed in food preparation, food storage, or warewashing areas. -Pf
Observed nursing staff enter kitchen with no hair net and go to the WIC to pour a cup of orange juice. Employee did not wash hands. EHS asked PIC if this person was considered part of the kitchen staff, to which the PIC answered no.
Staff unnecessary to food establishment are not to be participating in kitchen. Staff are allowed in on brief visits in tours if PIC ensures they are held to food code rules.
CDI - PIC discussed this with the staff member during visit.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed nursing staff enter kitchen and pour juice in WIC with out washing hands at any point from entrance to kitchen to exit. Needs to be excluded from kitchen and if allowed under PIC supervision must follow food code. CDI- Situation was addressed with PIC and staff member. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed RTE cooked vegetable stored under unwashed produce in walk in cooler. CDI, EHS educated PIC on notated rule and RTE vegetables were relocated above unwashed produce. REPEAT.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic cup being used as scoop salt stored in dry storage area. Observed scoop handle in contact with food in rice and flour. Needs to be stored with handles not in contact with food. REPEAT. |