|
8
|
0
|
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 -
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed food employee throw away wrapper for raw ground beef with gloved hands. Employee went to don new gloves without first washing hands. CDI - EHS provided hand washing education. Employee washed hands and donned new gloves. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf - Observed missing handwashing sink in female employee bathroom. Per PIC, maintenance is in the process of replacing sink. VR - EHS will return within 10 days (11/3) to verify sink repairs.
6-301.14 Post a handwash sign at each handsink. Observed missing handwash signage at sink in family bathroom that is used by employees. PIC provided handwashing sign. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
-REPEAT-
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed soup bowls wet stacked. PIC moved dishes so they could air dry. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
-REPEAT-
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed metal mesh strainer with broken wires stored as clean. PIC voluntarily discarded strainer. |
|
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 grease build-up on the sides of fryer and equipment adjacent to fryers. |