|
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 - Employee wash their hands for less than 20 seconds as well as turn off the faucet without using a barrier causing recontamination of their hands. *CDI - PIC educated employee and pointed out hand wash sign describing proper handwashing procedures. Employee rewashed hands demonstrating proper handwashing.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. *Observed - sheet tray of thawing cooked brisket on top of another thawing cooked brisket. exposing cooked brisket to possible contaminants from bottom sheet tray that was previously located on shelving. *CDI - PIC moved top brisket to separate sheet tray next to other briskets. removing food contact surface of possible contaminants. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - 2x Shelves in need of repair in walk-in cooler. PIC stated they've been working on getting it fixed and have obtained all parts needed to do so.
NOTE: Establishment shows progress and urge to get issue resolved.
4-501.11 Maintain equipment in good repair. *Observed - Dish Machine with an excessive leak.
NOTE: PIC has list of quotes to have equipment replaced, plans to have machine replaced prior to next inspection. |