|
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 two employees wash hands, turn off faucet with hands and then dry hands. Hands were recontaminated. Observed short hand wash time. CDI-EHS demonstrated to first employee how to correctly wash hands. EHS explained to PIC what was observed with second employee hand wash and the PIC demonstrated a correct hand wash for this employee. Hands were correctly rewashed by employees.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee load dirty dishes into dishwasher and then proceed to picking up Togo boxes of food. CDI-EHS stopped employee and hands were washed. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee load dishwasher with gloved hands and then proceed to pickup boxes of Togo food. CDI-EHS explained that gloves must be changed between new tasks and hands must be washed before donning gloves. Employee discarded gloves. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed in-use high temp dishwasher that was achieving surface temps of 149F, followed by 153F. After a third attempt, the dishwasher was able to achieve utensil surface temps of 160F. Observed two racks of dishes and utensils that were air drying after being put through the dishwasher below 160F. CDI-PIC rewashed two racks of dishes and utensils that were washed at temps below 160F. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed hot pickled onions that were prepared on 5/3. Observed a cooked ground beef mixture dated 4/28. PIC stated this was when it was cooked, but that it was then frozen and thawed for use. There was no thaw date. CDI-PIC voluntarily discarded all pickled onions from this date. PIC stated the ground beef was thawed on Monday and added a date to indicate this. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed an employee’s drink, cheesecake, and phone stored on top of ice machine. CDI-All items were moved. |