|
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 two food handlers wash their hands and then turn off the faucet with their bare hands therefore recontaminating their hands. CDI - Provided education to the PIC and food handlers. Food handlers rewashed their hands properly.
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed food handler go the warewashing sink to dampen a towel then go to the prep top cooler and wipe knives, then proceeded to don new gloves without washing their hands. CDI - Provided education. Food handlers rewashed their hands properly.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a couple food handlers without effective beard restraints. Provide. |