|
8
|
0
|
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 1 food employee wash hands for less than 20 seconds and another food employee wash hands for less than 20 seconds and not use a barrier to turn off faucet. -CDI- EHS educated food employees on proper handwashing procedures and food employees rewashed hands. -0-
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 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee handling personal phone and begin to return to handle exposed single-service items without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee used gloved hands to handle personal cell phone and begin to return to handle exposed single-service items without changing gloves. -CDI- EHS intervened, educated food employee on when to discard gloves and food employee discarded gloves. -0- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed burrata cheese with no date mark. Per PIC, item was opened prior day. -CDI- PIC properly date marked items.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed items incorrectly date marked: deviled eggs 1/27-1/3 (discard should be 1/2); 1/6-1/13 (discard should be 1/12): baked apples, bolognese, franks and gyulai, pimento fondue, reuben meat, deviled eggs, and tomato puree; 1/8-1/15 (discard should be 1/14): duck; 1/7-1/14 (discard should be 1/13): duck; 1/4-1/12 (discard should be 1/10): housemade curry (contains cooked onions) and yager mushroom sauce (contains cooked mushrooms); 1/6-1/16 (discard should be 1/12): potato salad; 1/2-1/12 (discard should be 1/8): housemade sauerkraut salad (contains cut cabbage). Observed items past date mark: duck (1/2-1/8), deviled eggs (12/27-1/3), plum tomatoes 12/30 (discard 12/5), beer cheese 1/2 (discard 1/8), and sauerkraut salad 1/2-1/12 (discard 1/8) -CDI- PIC properly date marked items and discarded items past date mark. -1.5-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
1
|
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 squeeze bottle with no label. Per PIC, contents were dish detergent. -CDI- PIC properly labeled items. -1- |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 1 food employee with a wrist watch and another food employee with a bracelet. **REPEAT** -0.5- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at pizza prep station in need of resurfacing or replacement due to deep grooves and cuts. Resurface or replace. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 flooring in 3-comp sink area not smooth and easily cleanable. Needs to be sealed. Observed baseboards missing beneath handsink near small WIC. Per PIC, parts have been ordered. Repair. -0- |