|
8
|
0
|
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 rinse hands for less than 5 seconds and attempt to don gloves to prepare food. CDI- EHS intervened and has PIC properly wash hands before donning gloves.
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 properly wash hands and turn off faucet with bare hands. CDI-EHS had PIC rewash hands and turn off faucet with paper towel barrier. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written 4 hour TPHC procedures available during inspection. CDI- PIC and EHS drafted new procedures and posted on wall of push cart.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed towels covering hot dog buns in steamers. CDI- PIC placed paper towel barrier between towels and buns. REPEAT |