|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) (C) 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) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed PIC wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated PIC on using a barrier and PIC properly rewashed hands. -0-
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 |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed 2 large bus tubs stored on counter space in front of handsink blocking access. -CDI- PIC relocated items.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed sponge stored in handsink and cloth stored over faucet. -CDI- EHS educated PIC on proper use of handsink and items were removed. -1-
PIC has personal suite in commissary. This was observed at handsink in personal suite. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw chicken that was 44-45F. Per PIC, she had bought items from store this morning and EHS observed they were transported in an insulated bag, without any ice. Per PIC, items were purchased less than 4 hours ago. -CDI- PIC prepared items to be cooked and placed them in oven. EHS educated PIC on ensuring that cold items were transported in a temperature controlled environment that maintains temperatures at 41F or below. -1.5-
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering. -0- |