|
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 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- Observed employee not wash hands longer than 10 secs. Also observed an employee don gloves after entering the food prep from outside without a hand wash. CDI- Education was provided by PIC. EHS observed proper hand washing when required and with proper procedure. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - REPEAT- Observed meat slicer and hard to reach areas of meat grinder said to be clean according to PIC with minor food debris left on them. PIC also stated the meat slicer is not used any longer. CDI- PIC stated the meat slicer will be removed or covered up in the facility. PIC stated the meat grinder will be cleaned properly prior to next use. PIC started to clean the meat grinder during the inspection. NOTE: Improvements from last inspection are noted in respect to meat hooks. No meat hooks were observed soiled from a food contact surface perspective. Point deduction remains at half however if any food contact surfaces are soiled during next inspection full point deduction will occur.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed two employees with bracelets on the wrist while preparing foods. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed bowls and other food contact surfaces stored clean but still wet. |
|
49
|
0.50
|
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 walk in cooler racks, floor, and hook non food contact surfaces with food debris left on them. PIC also stated walk in cooler non food contact surfaces are only cleaned 3-4 days. Ensure non food contact surfaces are cleaned once a day or as needed per food code. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. -Observed 50% of lights in food prep areas not functioning. |