|
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 employee wash hands, turn off faucets without using a barrier (such as a paper towel) and then move to can wash without using hand drying method. Employee then rewashed hands but did not use a barrier to turn off faucet. CDI - Employee was corrected through instruction.
2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee drink from personal beverage in storage area, use paper towel to wipe nose, then proceed to food preparation area to don gloves. CDI - Employee was asked to remove gloves and rewash hands. Employee washed hands using correct handwashing procedures. -2 points- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink next to fryers and breading station. CDI - Soap was provided. -0 points- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 cooked chicken nuggets cooling at ambient room temperature. Chicken nuggets were cooked at 11:51AM according to prep sticker. Chicken nuggets had cooled to 68F by 2:50PM. CDI - Cooked nuggets were taken to walk in cooler to rapidly cool to 41F or less. PIC has been advised to begin active cooling measures (shallow sheet pan, uncovered, in walk in cooler) once cooked TCS foods reach 135F. -0.5 points-
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two house flies in kitchen food prep areas. -0 points- |
|
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 handwashing sink next to fryers and breading station not functioning. PIC stated that a work order has been submitted. All other handwashing sinks are functioning. A visit will be conducted to determine if handwashing sink has been repaired. -0 points- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 of food, food residues, and splash on inner non-food contact surfaces of thawing cabinets. Recommend higher frequency and more thorough cleaning. -0 points- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.16 Store mops for air drying after use. Observed mop stored in mop bucket after use. -0 points- |