|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on prep table next do deli meat slicer. CDI - Drink was moved to designated storage area. -0 points- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cup of water stored in handwashing sink at prep line. Observed spatula stored in handwashing sink near pizza oven. CDI - Both items were removed. Improper use of handwashing sinks has been noted on previous educational visit. PIC has been advised to enforce the rule that handwashing sinks are for handwashing only. -1 point- |
|
22
|
0
|
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 scallops in refrigerated drawer holding at 48F. All other items in refrigerated drawer were 41F or below. CDI - Ice bags were placed on top of raw scallops to rapidly cool them to 41F or below. -0 points-
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
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 two unlabeled shaker containers stored on prep line. Proper labeling, including labeling strategies, were discussed with PIC. Points were not increased due to improvement in labeling practices seen elsewhere. -REPEAT- -0 points- |
|
55
|
0.50
|
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 heavy food build up and debris behind cooking equipment on prep line. Recommend higher frequency and more thorough cleaning. -0.5 points- |