|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed Food employee wash hands in hand sink adjacent to the 3-Comp Sink food employee than turned off the faucet of the sink with bare hands and go to put gloves back on. -CDI- PIC and EHS coached food employee how to properly wash hands correctly. Food employee rewashed hands.
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- Observed food employees wash hands for approximately 5 seconds, turn off sink with bare hands and then go to place gloves on. -CDI- PIC and EHS coached food employee how to properly wash hands correctly. Food employee rewashed hands.
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service containers with blood splatter directly above the cutting table adjacent to the door that leads into the cutting room. Ensure that single service containers are stored in a way to preclude the exposure of splash, dust, and other contamination. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusting on shelving throughout the cutting room. Ensure that shelving is free of rust and corrosion.
4-501.11 Maintain equipment in good repair. Observed drain plugs for 3-Comp Sink not functioning as designed. 3-Comp Sink drains were able to be manually adjusted by PIC at the time of inspection, however food employees did not know how to manually adjust the plugs so that they would stay closed and hold Water and or Sanitizer. -CDI- PIC put in a work order at the time of the inspection to get the drain closing levers to properly function in the 3-Comp Sink. Ensure all equipment is maintained in good repair. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed chipped and cracked floors throughout the WIC and cutting area of the facility.
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 dust buildup and residue present on the condensers and fans of the facility. Maintain vents and condensers as clean. |