|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed no employee health policy agreement on premises during inspection. -CDI- EHS sent a copy of the employee health policy agreement to PIC. (1 pt)
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
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
Observed food employee use bare hands to turn off the water at a hand sink. -CDI- EHS coached food employee through proper handwashing procedures. Employee rewashed hands. (0 pts)
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed spray bottle of sanitizer without label. REPEAT*** (1 pt) |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed oil, sauces, and a large container of salt without labels. All items must be labeled when taken out of the original packaging. REPEAT*** (2 pts) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet stacked containers while being stored as clean. Separate the necessary items to allow proper air drying. Improvement from last inspection. REPEAT*** (0.5 pts) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
Observed nozzle attached to hose in the mop sink while under continuous pressure. -CDI- EHS educated PIC on backflow. Water was turned off and pressure was released from the hose. (0 pts) |