|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee wash dishes and remove dishes from sanitizing basin without a handwash. CDI-EHS provided education to food employee and hands were washed.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observe food employee turn off handsink faucets without using a clean clean barrier. CDI-EHS provided education and hands were rewashed. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed plastic food containers dipped into sanitizer and set to dry without proper amount of contact time as listed by manufacturer. CDI-Containers were set back into sanitizing basin for correct contact time.
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no working thermometer in establishment during inspection. PIC had thin probe thermometer that was dead without any back ups. VR within 10 days for working thermometer. |
|
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. Observed dark buildup on ceiling tiles above prep top and ovens. Repeat. |