|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employees get out of personal truck, get inside mobile food unit, hand sink was not accessible, and hands had not been washed prior to employees beginning to reheat foods for hot holding. CDI-EHS educated employees on when to wash requirements and employees washed hands.
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 employees improperly wash hands as they washed hands, turned off soiled faucet with barehands and could not dry hands because there were no paper towels on the MFU. Hands are recontaminated when employees fail to use a barrier to turn off soiled faucet. CDI-EHS educated employees on proper hand wash technique and employees properly washed hands. |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee touch limes with bare hands. CDI-EHS educated PIC on barehand contact restrictions and PIC placed limes in a separate container to be washed again prior to use. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed only hand sink on MFU filled with supplies and inaccessible. Employees had not used hand sink yet, but had begun to prep food. CDI-Hand sink was made accessible and supplies were removed. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed 1.26 light candles in areas of MFU where food is prepared and warewashing and handwashing occur. 20 foot candles are required in areas where warewashing and handwashing occur. 50 foot candles are required where food prep occurs. |