|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - P - Observed employee enter kitchen from exterior of building with gloved hands and walk over to food prep area to engage in food preparation without first removing gloves and washing hands. - CDI - Education provided. Employee properly washed hands. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed container of utensils with visible food residue in the container and on multiple utensils. - CDI - PIC removed container and all utensils within container to three compartment sink to be cleaned.
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 . |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. - P - Observed non-continuously cooked chicken in WIC but no logs available in facility for item. PIC unaware if logs have been maintained since approval was granted for procedure in February. - CDI - EHS explained requirements. PIC completed logs for chicken in facility. Ensure logs are completed and maintained for each batch of non-continuously cooked protein.
*NOTE: Chicken and steak are the only proteins approved in facility for non-continuous cooking. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed walls in need of cleaning throughout the facility. Clean and increase cleaning frequency to maintain clean. |