|
3
|
4
|
Food: properly prepared, handled, packaged, and identified |
No |
No
|
No |
Upon opening, containers of pureed food shall be covered, dated with the date of opening, and refrigerated. 15A NCAC 18A .3304 (e).- Observed an opened package of slice turkey without date marking in the refrigerator. EHS and PIC discussed proper procedures to handle ready to eat food packages and date marking. The day that item was opened is day 1, and item can be kept up to 7 days, then discard. Ensure to put the date on ready to eat food packages when open. |
|
45
|
5
|
Handwashing: proper handwashing |
No |
No
|
No |
Handwashing procedures shall include: (1) using liquid soap and tempered water; (2) rubbing hands vigorously with soap and tempered water for 15 seconds; (3) washing all surfaces of the hands, to include the backs of hands, palms, wrists, under fingernails and between fingers; (4) rinsing well for ten seconds; (5) drying hands with a paper towel or other hand-drying device; and (6) turning off faucet with a paper towel or other method without recontaminating hands. 15A NCAC 18A .3328 (c)- Observed PIC wash hands and turn off a faucet knob with bare hands. Proper hand washing discussed with PIC at the time of inspection. Hand washing procedures poster provided. |