|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee leave the cutting floor of the meat department through the rear door in the facility, re-enter into the cutting floor and go over to a cutting table to begin working with raw unpackaged meat. EHS observed that food employee must wash hands prior to starting to work back with food, spoke to the PIC and PIC stopped the food employee. -CDI- PIC then educated the food employee on proper when to wash procedures, and food employee washed hands following proper procedures.
Ensure food employees are trained on proper hand washing techniques including where, when, and how to properly wash. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed raw turkey burgers stored over raw beef in the WIC. Ensure that proper storage order procedures are maintained and that raw poultry is stored below raw beef. -CDI- Food employee rearranged storage order to reflect proper storage order procedures.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
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 3 styrofoam meat plates with beef residue present on them. Observed 3 stacks of styrofoam meat plates stored with the food contact surface facing upward. -CDI- PIC discarded 1 of the stacks and inverted the other 2. |