|
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 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. Observed employees washed hands less than 10 seconds and turn off the faucet knob with bare hands. CDI- Proper hand washing education provided. Hand washing signs provided at the time of inspection.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee was engaging on the cellphone while having gloves on and preparing food on the prep top. CDI- Clean hands while preparing foods and activities that may contaminating hands while preparing food discussed with staff. CDI- employee washed hands and resumed to work. -2 pts- |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed breakfast trays in memories care units sitting out on the stove/counter waiting for resident to eat. Cut melon at 62F and scrambled eggs at 71F. Staff mentioned some residents will not eat right away during serving time. CDI- PIC volunteer to discard foods, proper way to handle foods in the event like this discussed with PIC. ENSURE TO KEEP ALL TCS FOODS AT 41F OR BELOW AT ALL TIME. -0 pts- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed in WIC ham, corn beef, and bologna opened without date making. CDI- PIC volunteer to discard items. ENSURE TO DATE MARK ALL READY TO EAT ITEMS ONCE OPEN AND WILL BE HELD MORE THAN 24 HOURS. -0 pts- |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed chicken breasts were thawing by soaking in water bowl in prep sink. Approving thawing methods discussed with PIC. CDI- Chicken breasts now are thawing in running water. -0 pts- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed damaged dumpster lids. Need repair or replace and keep in good repair.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left opened when not in used. Keep all doors and lids close to prevent insects or rodents harborage. -0 pts- |