|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Employee observed washing hands in prep sink. Employees must only wash hands in hand washing sinks. CDI - Employee educated and he washed hands at hand sink. // 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 Employee observed turning off faucet hands with bare hands after hand washing. Employees must use a clean barrier, such as a paper towel, to turn off faucet handles to avoid re-contaminating hands after hand washing. CDI - Employee educated on proper procedure and she washed hands properly. // 2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Employee observed opening a can drink and drinking it. Then employee went back to cooking without washing hands first. Employees must wash hands after drinking from beverages that don’t have a lid and straw. CDI - Employee educated and he washed hands. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Oven tray of raw chicken stored directly above oven trays of raw fish in the walk-in freezer. Do not store raw chicken above raw seafood. CDI - Raw chicken moved to bottom of rack. 0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Bottle of lye stored on dry storage shelf. Store toxic chemicals separately from food. CDI - PIC moved lye to chemical storage area. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Employees observed cutting broccoli straight out of box without washing first. Fruits and vegetables must be thoroughly washed before cutting. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Gasket torn on door of upright cooler beside walk-in cooler. Replace torn gasket. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Continue grouting between floor tiles where it is low. 0 pts. |