|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF- *Observed - Food employee rinse off hands in prep sink and begin cooking. *CDI - PIC educated employee on mistake and had food employee wash hands using Handsink.
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 - Same Food employee wash their hands for less than 20 seconds and not use a paper towel to turn off the faucet. *CDI - PIC educated and trained employee on proper handwashing procedures.
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 . |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - No handsoap available at back handsink. *CDI - PIC provided soap. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
*REPEAT* 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 - Large bus tub containing large quantity of Marinated Raw Beef cooling in WIC with no change in temperature after 40 minutes. *CDI - PIC distributed item into another container to assist and improve the cooling rate. PIC stated they will also stir item frequently every 30 minutes to an hour.
*Observed - Scrambled Eggs cooling in Flip Top Lowboy with no change in temperature after 40 minutes. *CDI - PIC moved item to WIC to improve cooling rate.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Metal containers wet stacked stored clean on clean dish rack above 3 compartment sink. *CDI - EHS pyramid stacked the items while educating PIC on issue. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. *Observed - Torn Gaskets on WIC, Flip Top Unit Lowboy, and 2 Lowboy Unit. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Shared dumpster doors left open. Doors shall be closed after use to avoid the harboring of pests. |