|
8
|
2
|
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 employee turn on faucet, put soap on their hands, and begin lathering the soap without first wetting their hands. Employee only scrubbed for 3-5 seconds before rinsing hands and turning off sink with paper towel. - CDI - Education provided. PIC demonstrated proper handwashing technique to employee. Employee rewashed hands properly.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - REPEAT - Observed wiping cloths stored in sanitizer at concentrations of less than 100ppm quat. - CDI - PIC emptied buckets and refilled with properly concentrated sanitizer of 300ppm quat. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking. - *NOTE: No point escalation due to improvement noted with only one stack of dishes wet stacked. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed single service bowls and lids stored outside of their original protective package yet not inverted or protected by other means. - CDI - PIC inverted single service items. |
|
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. - REPEAT - Observed floors in need of cleaning with emphasis on hard to reach areas such as under equipment. Also observed walls in need of cleaning around 3 compartment sink. Clean and increase cleaning frequency to maintain clean. |