|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed food employee storing personal dripping cup on prep table without straw or lid. CDI- PIC had employee remove item to designated area. *REPEAT*
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 food employee drinking from personal cup of water on cook line over prep area. CDI- EHS discussed with PIC, PIC provided instruction and training to employee during inspection. |
|
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 food employee fail to wash hands properly after being instructed by EHS. CDI- EHS discussed with PIC, PIC had employee stop task to properly wash hands before returning to task.
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 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P. Observed food employee fail to wash hands after drinking out of personal container without lid. CDI- EHS discussed with PIC, PIC had employee wash hands and remove cup.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee donning gloves to use hands as utensils without washing hands prior. CDI- EHS discussed with PIC, PIC had employee remove gloves to wash hands before replacing.
2-301.15 Only wash hands in handwashing sink. -PF. Observed food employee improperly wash hands in 3-comp sink. CDI- EHS discussed with PIC, PIC had employee rewash hands at hand sink in front of house. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf.
Establishment without sink for handwashing in back of establishment where main food prepping occurs. PIC stated appliance was removed. VERIFICATION REQUIRED on or before 11/13 to assess acquisition of sink. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service utensils stored with food contact side facing upwards. EHS discussed removing items or storing items with food contact side facing down. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed baseboarding needing repair in establishment. |