|
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 food employee use bare hands to turn off the faucet after washing hands then proceed to don new gloves. -CDI- PIC educated staff of proper handwashing procedures. (2 pts)
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 . |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11(A) and (B) A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing Pf.
Observed a plastic tray and towels being stored in a hand sink upon arrival to facility making the sink inaccessible. Hand sinks may not be used for anything other than handwashing. -CDI- Items were removed without EHS making any corrections. (0 pts) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths being stored in a QUAT sanitizer solution under 100ppm. -CDI- PIC was in the process of changing the QUAT solution. PIC replaced solution with new QUAT at 400ppm. REPEAT*** (0.5 pts) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed dripping vent in WIC. No food was at risk of contamination. -CDI- PIC stated that they have placed a work order prior to inspection to have the vent serviced. (0 pts) |