|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed s small pan of raw chicken stored above lettuce and tomatoes in low boy. CDI-PIC moved chicken to lower rack of lowboy. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two in use buckets of bleach sanitizer measureing under 50PPM. CDI-PIC discarded liquid/rags and made new sanitizer with the correct concentration levels for bleach measuring above 150ppm. CDI educated PIC on how to measure concentration levels for 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 |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked refried beans cooked black beans, and cooked ground beef with no date or label hot holding. CDI -PIC stated the food was made yesterday. Date/label was placed on items.
Observed in walk in cooler medium size clear container of homemade spicy range and chicken broth with no label/date. CDI -PIC stated these foods were made yesterday. PIC placed date/label on items. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed near grill area three bottles without labels. Observed near dry storage area powder seasoning, rice, and beans with no label in clear containers. CDI-PIC placed labels on secondary containers. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls underneath and behind
equipment in need of cleaning due to food debris and grease residue build up. Dish machine area walls and floors in need of
cleaning as well. |