|
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 multiple food employees walk in from outdoors and went to don gloves to continue food prep. CDI-EHS spoke with food employees and provided education on when to wash hands and hands we washed and new gloves donned.
2-301.15 Only wash hands in handwashing sink. -PF. Observed food employee rinse off gloves in prep sink after handling raw steak. CDI-EHS informed PIC and PIC educated food employee and discarded gloves, washed hands, and donned clean gloves. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sanitation bucket in hand sink upon arrival and food employee rinsing a wiping cloth in handsink. CDI-Items were removed from handsink and wiping cloth set aside to be laundered. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle raw steak with gloved hand and continue to work without changing gloves. CDI-EHS informed PIC and provided education, hands washed, and new gloves donned. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed rice slowly cooling in a large, plastic container in WIC and WIF. CDI-PIC separated rice out on shallow, metal sheets to rapidly cool. Repeat, but points not escalated due to one item cooling.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tempura flakes stored on the floor by sushi area. PIC relocated item 6 inches above the floor. |
|
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 minor hole along the baseboard of wall by dishmachine area. |