|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
Observed containers stored above prep area on the main line. Drinks were moved during the inspection.
REPEAT. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed food employee touch soiled equipment, rinse hands at 3 compartment sink and begin donning new gloves.
Observed food employee wash hand and did not use paper towel as barrier when turning off faucet.
Observed food employee relocate trash can, rinse hands at prep sink and begin donning new gloves.
CDI - All food employees were stopped by EHS, educated and food employees washed hands properly before donning new gloves and returning to prep. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
Observed knives (x2) stored as clean, with food/residue on the blade, on magnetic strips in at the prep area.
CDI - Knives were removed and placed in 3 compartment sink for w/r/s.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed dark green and pink build-up inside the Ice machine.
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
Observed food employees sanitizing dishes by splashing sanitizer onto and into dishes rather than submerge the dishes in sanitizer for proper sanitizing. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 large pan of Lo Mein stored inside the RIC at the prep unit at 53F.
CDI - Lo Mein was voluntarily discarded.
No point escalation due to improvement. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf.
Observed large chemical sprayer with no label. CDI - PIC labeled container. |