|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P.
Observed employee wash hands and did not use paper towels as barrier when turning off faucet.
CDI - EHS and PIC intervened and employee washed hands properly.
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 employee wash hands significantly shorter than 20 seconds.
CDI - PIC intervened and the employee washed hands properly. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed hand sink blocked by rolling carts/racks of bread.
CDI - PIC moved carts/racks.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed hand sink used to dump ice.
CDI - Employee was educated on the hand sink only being used for hand washing. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths stored in chlorine sanitizer bucket at 0 PPM.
CDI - Bucket was replaced with sanitizer at the proper concentration. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet.
CDI - Dishes were separated. |