|
8
|
0
|
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 a kitchen employee wash their hands for less than 10 seconds when changing their gloves.
CDI - EHS intervened and provided education proper handwashing procedures and lengths. Employee rewashed hands.
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 .
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a kitchen employee wash their hands and then immediately use their bare hands to turn off the faucet.
CDI - EHS intervened and provided education proper handwashing procedures. Employee rewashed hands. |
|
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 the sanitizer basin of the 3 compartment sink to be testing at <50ppm quaternary ammonia. Facility stated not having changed the solution yet today and active washing was being done in the 3 compartment sink at the time of the inspection.
CDI - PIC changed solution of the sanitizer basin of the 3 compartment sink and restested at 200ppm quaternary ammonia.
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 |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed a RIF and 3 door RIC that were in the patron dining area due to limited space in the facility and were in use to store milks, cheese, deli meats, and other food products used in the kitchen to be sold to patrons. Coolers were observed unlocked and PIC stated that they are never locked, allowing for potential contamination/tampering from anyone in the establishment. EHS advised that the facility must get the keys to the RIF/3 door RIC and keep the units locked throughout the day to avoid possible contamination/tampering. Follow up visit to be conducted to observe facilities solution. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed packages of single service cups and utensils stored in a plastic bin directly adjacent to the prep sink drain line, subjecting them to potential contamination from the drain line. |