|
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- Observed PIC wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing technique and PIC rewashed hands.
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 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC pick up cardboard off the floor and trash it and then begin to return to food prep without washing hands. -CDI- EHS intervened, educated PIC on when to wash, and PIC washed hands. -2- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- EHS observed food employee dump sanitizer water in handwashing sink. -CDI- EHS educated PIC about proper use of handwashing sink. -0- |
|
33
|
0
|
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- Observed noodles and chicken for chicken and broccoli prepared today cooling in WIC and WIF. Chicken was found cooling in a plastic container filled to the top with a small air gap. Noodles were found cooling in plastic containers filled to the top. -CDI- EHS educated PIC on proper cooling methods and PIC separated items into smaller containers and removed lids. -0-
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in chlorine sanitizer concentration at 10ppm. -0- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handles stored in sweet and sour chicken and chicken wings. -CDI- PIC removed. -0- |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf- Observed hot water at 3-comp sink at 102F. **10 DAY VERIFICATION REQUIRED** |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
Yes |
Yes
|
No |
6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed cardboards boxes being used as floor mats. -CDI- PIC voluntarily discarded items. **REPEAT** -0.5- |