|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee donned gloves and prepared food after using telephone. Employees must wash hands after contaminating hands and before donning gloves. CDI - Employee educated on when to wash hands and she washed her hands. // 2-301.15 Only wash hands in handwashing sink. -PF Employee observed washing hands in 3-compartment sink before donning gloves to work with food. Employees must only use hand washing sinks for hand washing. CDI - Employee educated on where to wash hands and he washed hands properly in hand sink. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Bucket observed in hand washing sink at front. Do not use hand washing sinks for any purpose but hand washing. CDI - Employee removed bucket. REPEAT |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer solution was 0 ppm at 3-compartment sink. Bucket of concentrated sanitizer connected to dispenser was completely empty. CDI - Establishment used bleach and water to make 50 ppm solution and will use this sanitizer until they receive more quat sanitizer.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Flies present in establishment. Keep doors closed to prevent pest entry. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Blenders had standing water in the pitchers and were stored as clean. Some stacks of clean containers were stacked while they were still wet. Air dry utensils and food-contact equipment after washing. Do not stack until the dishes are dry. 0 pts. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water at 3-compartment sink measured 89F. VR - Verification required within 10 days that hot water is repaired. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Repair cold water handle on 3-compartment sink. 0 pts. |