|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
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 employee properly wash hands then turn off faucet with bare hands. CDI- employee properly rewashed hands and turned off faucet with paper towel barrier. REPEAT
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 . |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed knives being stored in hand sink. CDI- PIC removed knives from hand sink and educated employees to not use hand wash sink for anything other than hand washing. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 secondary containers of sauces, oil, and spices without labels. Label all secondary containers. EHS and PIC discussed different options for labeling such as labeling a set place for bottle to be, labeling lids with permanent marker, or silicone label bands. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies inside of mobile food unit due to ordering window being left open for long periods of time and mesh curtain on back door not properly closing.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed ordering window being left open for long periods of time and mesh curtain on back door not properly closing. CDI- PIC educated cashier to keep ordering window closed while no customers are ordering and PIC adjusted mesh curtain on back door so it fully closes. EHS and PIC discussed installing mesh screen on ordering window to prevent insects from entering. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hood above cooking equipment in need of cleaning. Clean frequently to prevent buildup of oil. PIC and EHS discussed cleaning hood on a weekly basis due to high frequency of frying foods. REPEAT |
|
55
|
1
|
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 heavy buildup of oil and dust on AC vents throughout mobile unit. Observed buildup of food debris and oil on the floor, with concentration around fryers and floors inside of storage spaces. Clean frequently to avoid buildup. REPEAT |