|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee touch phone, touch their face and then move to prep the line, touching food storage containers. CDI-PIC stopped employee and employee properly washed hands.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee load dirty dished into dish machine and then begin to put away dishes without a hand wash. CDI-With PIC intervention, employee properly washed hands and the contaminated dishes were rewashed. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sanitizer bucket stored in hand sink at oyster station. CDI-Employee removed sanitizer bucket from hand sink.
6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at hand sink in men’s restroom.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sinks near server stations. CDI-PIC provided soap at hand sinks. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs stored over RTE salami and cooked bacon. CDI-PIC moved eggs to bottom shelf. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 a TCS cream sauce in hot holding below 135F. CDI-PIC moved sauce to TPHC. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked food storage containers on rear shelf. Utilize pyramid stacking or alternative drying methods. |