|
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 - Employee drink and water bottle stored on top of cutting board on prep table. *CDI - PIC voluntarily removed and discarded items. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (B) Wash hands after using the toilet room.- P- *Observed - PIC enter kitchen after using restroom and begin engaging with pot of cooking rice. PIC stated they had washed their hands in the restroom after using it. EHS informed PIC that even though they washed their hands in the restroom they shall rewash their hands upon entering the kitchen.
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 wash their hands and then turn off faucet without the use of a barrier. *CDI - EHS informed employee of the mistake and the importance of using a barrier to turn off the faucet to avoid contamination. Employee then rewashed hands properly. |
|
16
|
0
|
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- *Observed - 2 metal containers with food debris and grease build up. *CDI - PIC placed item into 3 comp sink to be rewashed. NOTE: No points deducted due to severity.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- *Observed - Noodles in WIC cooked yesterday without date marking. EHS informed PIC on importance of date marking and to date mark products held longer than 24 hours. *CDI - PIC date marked item. NOTE: No points deducted due to severity.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of metal containers. *CDI - PIC placed metal containers so they would be able to air dry. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. *Observed - Flip Top lowboy handles with sticky residue build up. *Observed - Gaskets and door of WIC with debris build up. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employees phone stored on top of cutting board on prep table. *CDI - PIC removed item. |