|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed cracking eggs with gloved hands. Employee then changed gloves and began handling a clean plate to put cooked food on. Employees must wash hands when switching from handling raw animal foods to ready-to-eat foods or clean utensils. CDI - Employee instructed to wash hands. |
|
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 Box of raw steaks stored on shelf above spaghetti in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Spaghetti moved above raw steak. 0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of food observed on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler still had stickers on them. Wash fruits and vegetables before use. Remove stickers during wash process. 0 pts. |