|
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 rinse gloved hands off in 3 compartment sink. EHS explained need to remove gloves, wash hands with soap in handwashing sink and put on new gloves. CDI - Employee removed gloves and washed hands properly prior to putting on new gloves. - 2 -
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
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 server salsa with plastic ramekin being used as scoop. Since no handle is present handling areas touch TCS foods. CDI - Ramekin was discarded and ladle was provided. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal pans stacked wet on clean utensil shelf. - 0.5 - REPEAT Points not escalated as improvement was noted. - 0.5 - REPEAT |