|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
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 stored over hot holding unit. Ensure all employee beverages are stored in a separate designated area. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
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
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 .
Observed employees touch bare head and hair when donning hair nets. Both employees immediately began to don gloves without a hand wash. When EHS requested a hand wash from employees, one employee did not use a barrier to turn off faucet. This employee was then instructed to rewash hands and use a barrier to turn off faucet, but did so for less than 10 to 15 seconds. CDI-With EHS demonstration, employee properly washed hands. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 bread that was being contaminated by water splash when hand washing occurred. CDI-PIC moved bread away from hand sink to avoid contamination. |