|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed employee carrying peppers from cooler set them down on prep surface and pull out phone and begins handling phone then proceeds to carry peppers to cutting board and go back to the WIC without washing hands.
Needs to wash hands after activities that contaminate them. CDI - EHS informed PIC who addressed the issue with staff. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart blocking handsink. CDI - Cart was moved.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee using handsink to put water in container which he stated he was going to use to clean a small spot on prep surface. CDI - EHS spoke to employee and container was removed and action was corrected. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed dish machine sanitizer reading at below 50 ppm chlorine while dishes had been being sanitized. CDI - PIC checked sanitizer and EHS checked again and chlorine was 50 ppm.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed metal pans wet stacked. Needs to be air dried before stacking. REPEAT. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed build up on soup warmer stored on shelf under table as clean. Needs cleaning. REPEAT. Points not deducted due to improvement of items from previous inspection |