|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee food, in bowl with fork on prep table where meats were being portioned. CDI-Employee moved personal food to designated area. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
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 .
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed employee improperly wash hands. Employee rinsed hands with water, turned off faucet with barehands, then shook hands drive. CDI-EHS explained properly hand washing technique, and employee properly washed hands, with soap and using a barrier to turn off faucet.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves, and begin to don new gloves for food prep without washing hands. CDI-EHS educated staff and employee properly washed hands before donning gloves for food prep.
Points not escalated due to improvement from previous inspection. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
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.
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed hand sink in kitchen without paper towels and soap. CDI-Paper towels and soap were provided by employee. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed fish product thawing at room temperature by a prep sink. CDI-PIC moved food to thaw under refrigeration as directed by the packaging. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored directly on the floor behind cook line.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer bucket at less than 50 ppm. CDI-PIC remade sanitizer bucket to correct ppm. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. |