|
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 employee wash hands at BOH hand washing sink where no form of soap was available and continue to don on gloves to handle food. CDI -EHS instructed employee to rewash hands at FOH hand washing sink.
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
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no form of soap at hand washing sink located BOH. CDI - PIC went to kitchen downstairs to obtain soap.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at hand washing sink in downstairs kitchen. CDI- PIC added roll of paper towels.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing wet wiping cloths at hand washing sink at BOH. CDI -PIC educated employee on hand washing sink and wet wiping cloth usage.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed towards end of inspection in-use red sanitizer bucket being stored in same BOH hand washing sink. CDI - PIC removed sanitizer bucket and educated staff again. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink build up inside ice machine walls. Increase frequency of cleaning. |