|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed both employees remove gloves and don new gloves for food prep. CDI-EHS educated employees on when to wash requirements and employees properly washed hands. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. 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 . Upon conversation when employees, utensils are not W/R/S at least every 4 hours. Employees stated in-use utensils are only W/R/S at end of event. Today’s event is from 2pm-9pm. CDI-EHS educated employees on W/R/S frequency and detergent and sanitizer are available for use at 3 comp sink. Moving forward, employees stated they will bring extra utensils so a new set of utensils will be available every 4 hours. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing food without beard guards. Ensure beard guards are worn during food prep to prevent contamination. |