|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee touch raw beef then grab oil squeeze bottle, seasoning shaker, and bread. CDI-PIC voluntarily discarded oil and seasonings, and moved containers to dish area to be W/R/S. Employee properly washed hands.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves and don new gloves for food preparation without a hand wash. CDI-Employee was educated and hands were properly washed.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands and then recontaminate hands by turning off faucet without a barrier.CDI-EHS explained proper hand wash procedure and employee properly washed hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed faucet and women’s restroom unable to continuously flow for at least 15 seconds. Repair or replace.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in kitchen blocked by large trash can. CDI-Employee moved trash can so hand sink was accessible. |
|
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 cut jalapeño stored directly on wire shelf in reachin unit. Shelf was not properly cleaned or sanitized. CDI-Employee removed jalapeño. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sour cream stored out at room temperature. Employee stated it stays out throughout the day. Sour cream was 59F. CDI-PIC moved sour cream to cold holding unit to quickly cool. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in dumpster. PIC stated they had put in a request to have this replaced by waste management. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed light intensity of 2.92 foot candles at surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT. 2017 Food Code requires a minimum of 50 foot candles in these areas. Increase light intensity. |