|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
REPEAT
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. 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. Observed dishwasher employee washed hands between dirty and clean dishes handling less than 10 seconds. Then turn off the faucet knob with bare hand. CDI- Employee was corrected by EHS. Hands washed corrected and education provided at the time of inspection. Hand washing signs provided. Point remain the same at this time. -2 pts- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed high temp dish machine measure below 160F all 4 times running through the machine. CDI- PIC will use single service articles while waiting for the new dishwasher machine to be put in this Friday 8/25/23. Meanwhile if any dishes will be washed through the machine and sanitized in the 3 compartment sink until Friday.
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed dry food residues on food thermometer. CDI- PIC cleaned and sanitized at the time of of inspection. -1.5 pts- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed sausage in a gallon ziplock bag closed tight and sealed in WIC trying to cool from the weekend according to PIC. Item measure at 44F. CDI- PIC volunteer to discard item at time of inspection. Cooling methods discussed with PIC at the time of inspection. -0.5 pts- |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
REPEAT
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle down in sugar bin. CDI- PIC placed a scoop on the hook inside the bin at the time of inspection. Point remain the same at this time. -0.5 pts- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of distilled water and single use articles stored directly on the floor. Keep items off the floor at least 6 inches to avoid an contamination. -0 pts- |