|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn off sink faucet with bare hands after washing. CDI - EHS educated employee on using a barrier to turn off faucet. Employee rewashed 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 Observed employee briefly rinse hands with water in between changing gloves during inspection. Employee did not use soap and only scrubbed hands for roughly 10 seconds. CDI - EHS educated employee on proper handwashing. Employee 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 . |
|
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. Observed back handsink near WIC blocked with equipment during inspection. CDI - Employee moved equipment. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lettuce being stored above RTE foods in WIC. CDI - PIC reordered storage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed jug of milk and container of eggnog in milkshake lowboy with no date marking on them. When asked, employee stated they place a date and time marker on the items while they are held on the milkshake toppings bar, which then get removed when they are placed back into cold holding. After reading facility’s TPHC procedures, these items are to be held on time while they are in the topping bar, and should have been discarded on 12/5. CDI - Employee discarded. |
|
41
|
1
|
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 held in sanitizer with a concentration of 0ppm quat during inspection. CDI - PIC changed sanitizer to a solution with concentration of 100ppm quat. Repeat. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed clean knives being stored in crevice in between prep unit and prep table in main kitchen area. Employee stated they keep them there for easy access. CDI - EHS educated employee on proper storage of utensils. Employee removed knives and brought to dish pit to be recleaned. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many plastic hotel pans being stored as cleaned while wet stacked together. EHS reminded PIC that equipment must be air dried before being stacked. Repeat. |