|
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- Observed several employees in the facility washing their hands at correct times such as prior to donning gloves, switching tasks, and after hands have been contaminated, however observed several food employees washing hands for approximately 10 seconds or less. EHS spoke with PIC and described that hands shall be washed for atleast 20 seconds.
-CDI- PIC coached food employees and instructed them to wash hands longer for approximately 20 seconds. Employees corrected the amount of time spent washing 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 . |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw breaded chicken in an open plastic bag in the RIF above Bo rounds and French fries. EHS coached PIC that if frozen raw food is opened from the original packaging that storage order procedures are required. -CDI- PIC understood and adjusted storage order so that raw food was no longer over RTE foods.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed facility had 4 electronic thin probe thermometers, none of which were working. Ensure that the facility has a working thin probe thermometer. PIC stated that she would get a working thin probe thermometer today. EHS will return within 10 days, and whenever notified that the facility has received a working thin probe thermometer.
-10 DAY VERIFICATION- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed front of house low boy not functioning, facility was not using the lowboy cooler. Observed 1 fryer not working, facility was not using the non-functioning fryer. PIC stated that they have a work order placed for both pieces of non-functioning equipment.
Ensure that equipment is repaired. |
|
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 base boards and floors present throughout the facility with chips and cracks. Ensure that floors and base boards are repaired and ensure that they are maintained as smooth and easily cleanable. |