|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food employee wipe their face with their gloved hand and attempt to continue prepping food. CDI- EHS intervened and instructed employee to discard gloves, wash hands, and don new gloves. Food employee properly washed their hands. -2- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed there was no soap present at back hand sink. CDI- PIC replaced soap. -0- |
|
33
|
0.50
|
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 shredded turkey in the walk in cooler tightly covered with plastic wrap trying to cool. EHS observed a 0 degree change over a 45 minute period for shredded turkey #2. CDI- PIC unwrapped the turkey and mixed it up to facilitate cooling. -0.5-
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few metal pans that were store clean and stacked wet. **REPEAT** -0.5- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed an employee actively washing dishes and skipping the rinse step. Employee was washing dishes and placing them directly in the sanitizer solution. CDI- EHS provided education and all dishes were rewashed/rinsed/sanitized. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones, chargers, and head phones on prep tables while active prep was occurring.Designate an area for employee belongings. -0- |