|
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
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P
Observed PIC readjust hair, glasses, and earphones before reengaging in food preparation (pressing dough for pizzas, tossing pizza dough, etc.) without first washing hands. Initially observed PIC disengage handsink faucet barehanded during corrective handwash. CDI - EHS and PIC discussed hand washing procedures; wash hands prior to beginning preparation of food after any potential contamination. Utilize a barrier when turning off handsink to avoid recontamination. EHS observed effective corrective handwashing prior to PIC returning to food preparation.
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed approximately twelve (12) plastic ingredient containers at clean dish rack stacked while wet. CDI - Containers were separated out to allow for effective air drying. REPEAT. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
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 two (2) stacks of recently delivered single service articles (unfolded pizza boxes) on floor of dry service area. Elevate as needed. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed two (2) employee drinks (bottled juice, smoothie cup) stored above sealed food in WIC. CDI - PIC rotated employee beverages to employee table at front of establishment. |