|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
Observed an employee turn faucet off with bare hands after handwashing. Ensure when employees are done handwashing they use a paper towel to turn off faucet to avoid recontaminating cleaned hands. CDI: Education provided and employee rewashed hands.
2-301.14 - When to Wash: Food Employees must wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. P |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
Replace torn door gasket in walk-in cooler.
4-501.11 Good Repair and Proper Adjustment (C) Equipment shall be maintained in good repair. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
Observed spray nozzle hanging with no 1 inch air gap at the prep sink due to new shelving added during remodeling construction. The spring needs to be readjusted so that there is a 1 inch air gap at all times to prevent back flow from occurring. For a temporary fix PIC readjusted spray nozzle behind faucet so there is a 1 inch air gap in between uses.
A verification is required to show that there is a permanent fix to spray nozzle having a 1 inch air gap at the prep sink in 3 days. If ready for verification before this date, contact Lydia Harris @ 336-580-8917
5-202.13 - Backflow Prevention, Air Gap: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. P |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Some wall cleaning needed at 3 comp sink where debris is present.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |