|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed employee change tasks and then put on new gloves without first washing hands. Always wash hands when changing tasks or gloves. CDI - EHS educated employee on proper hand washing and glove use. Employee rewashed hands. - 2 - |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed employee rinsing cloth rag in hand wash sink. Hand wash sinks must be limited to hand washing only. CDI - Sink was sanitized and PIC educated the employee. - 1 - |
|
15
|
1.50
|
Food separated & protected |
Yes |
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 open container of cooked shrimp below raw chicken, open container of noodles below raw beef, and cleaned broccoli below unwashed cucumbers and onions. CDI - Storage order was rearranged. - 1.5 -
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed noodles and cooked shrimp in uncovered containers in the WIC. CDI - lids and plastic wrap were placed on containers. |
|
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 sweet/sour chicken cooling in deep container at room temperature. CDI - EHS had employee put chicken on sheet pans and place in WIF. EHS educated on proper cooling procedures. - 0.5 - |
|
39
|
1
|
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 boxes of food stored on floor of walk-in freezer(WIF). CDI - PIC had employee rearrange storage to move boxes off the floor. - 1 - |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed cardboard box top being used to hold sweet/sour chicken for cooling. CDI - chicken was moved to sheet pans and box tops were disposed of. - 0.5 - |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee drink on shelf above soups. Designate an area to store employee drinks. CDI - Employee moved drink away from food. - 0.5 - |