|
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 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 PIC washed hands and turn off a faucet knob with bare hand. Ensure to follow a correct hand washing procedure that posted at the hand sink. CDI- PIC washed hand correctly and correct hand washing procedures discussed at the time of inspection.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed PIC did not washed hands before handing cleaned dishes at a dishwasher while actively cleaning. CDI- PIC washed hand correctly and correct hand washing procedures discussed at the time of inspection. -2 pts- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel available at a hand sink beside ice machine in a kitchen, and at a hand sink in a coffee shoppe at the front of building. CDI- Paper towels provided at the time of inspection. -0 pts- |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed 2 sheet pans of raw burger stored above two buckets of lemonade in standup refrigerator. Observed RTE package of avocados stored/mixed in with unwashed tomatoes and lemons in WIC. CDI- Items arranged and put in correct order. -1.5 pts- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed a pack of cut, washed lettuce in WIC without date marking. A cook identified and put correct date mark on lettuce. Observed one container (cut melons/mix fruits) out of three without date marking. According to a cook, they all were cut on the same day 6/15. CDI- Date marking at the time of inspection. Ensure to label and put a date on all TCS foods when held more than 24 hours. -1.5 pts- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a sanitizer bottle in Grand Oak dinning room without a label. CDI- Bottle was labeled at the time of inspection. -0 pts- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two crates of milk stored directly on a floor in WIC. CDI- Items arranged and stored on a shelf at the time of inspection. -0 pts- |