|
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 cooked ribs stored below raw beef in reach in cooler. CDI - Cooked ribs were discarded. -1.5 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
37
|
0
|
Food properly labeled: original container |
No |
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 unlabeled bin of flour mixture in prep area. -0 points- |
|
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. Observed house flies in food prep and dish pit area. Control insects to prevent infestation. -0 points- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf Observed dial thermometer for measuring warewashing machine rinse temperature not working. Establishment recently switched from chemical sanitizing to high temperature dish machine to sanitize equipment and utensils. Repair/replace thermometer. A verification will be conducted by 11/8/2024 to determine if establishment is in compliance.
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for measuring sanitizing temperatures at hot water warewashing machine. Hot water sanitizing temperature was measured at 161F using EH dishtemp thermometer. A verification will be conducted by 11/8/2024 to determine if establishment is in compliance. -0.5 points- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris, splash, and residues on non-food contact surfaces of cold holding equipment, hot holding equipment, and on inside surfaces of refrigeration units. Recommend higher frequency and more thorough cleaning. -0.5 points- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed chipped and cracked tiles in dish pit area. Repair/replace cracked tiles. -0 points- |