|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves and then begin to don new gloves without a hand wash. CDI-EHS stopped employee and employee washed hands then donned gloves.
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 described in above citation wash hands for less than 10 seconds. CDI-EHS explained proper hand washing procedure and employee properly rewashed hands.
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 employee dump large container of ice into hand sink. CDI-EHS explained that hand washing sinks were only for hand washing and no other activity besides hand washing was observed at hand sinks throughout the rest of the inspection. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed an avocado stored on bottom of reachin cooler, on a surface that is not regularly sanitized. CDI-Avocado was removed, washed, and relocated. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed small cups stored in containers of salt, making direct contact with food. Use scoops or utensils with handles that can be stored in the upright position.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed two knives stored between two prep units in an area with food buildup that is not sanitized every four hours. CDI-Knives were removed. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked stainless steel containers on racks near WIC. Utilize pyramid stacking or other methods for air drying. |