|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed employee touch customer french fries with bare hands while dispensing during inspection.
CDI - PIC voluntarily discarded fries. Employee coached on proper dispensing methods.
0 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed seasoning in handsink at front of kitchen area. Observed no paper towels stocked at dish pit hand sink during inspection.
CDI - Front handsink rinsed out, employees coached on proper handsink usage. Dish pit hand sink stocked with paper towels.
1 pt. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed sanitizer at three compartment sink dispensing at 500ppm quat during inspection.
CDI - Sanitizer diluted to proper concentration.
1 pt. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed various employees handling customer foods while not baring hair restraints or improperly donning hair restraints during inspection.
CDI - All employees donned or corrected hair restraints.
0 pts. |