|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P. Observed employee empty tray of raw egg shells into trash and don gloves before attempting to handle ham without washing hands. EHS reminded employee to wash hands when switching from raw to ready-to-eat food. CDI - employee washed hands before continuing. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed non-functional battery-operated soap dispenser at hand sink by 3-comp sink. CDI - employee replaced batteries. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ham in cold drawer at 49 F. Ambient temperature inside cold drawer was 49 F. CDI - PIC voluntarily discarded food and will contact technician to repair unit. Verification visit within 3 days.
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below. -P. Observed raw shell eggs in cold drawer with an ambient temperature of 49 F. Eggs had been placed in cold drawer within the last 3 hours. CDI - employee moved raw shell eggs to WIC.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Both trash receptacles in female restroom stalls missing lid. |