|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Have all employees properly wash hands as required by NC food code. Use designated hand sinks for handwashing. Observed employee washing hands in 3 comp sink not using soap. CDI- Employee corrected, re-washed hands at hand sink using soap. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
Store foods by final cook temperature to prevent contamination. Observed raw chicken stored above cooked chicken in walk in cooler. CDI- Foods properly stored. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
All food contact surfaces must be washed rinsed and sanitized. Observed one employee washing knife in 3 comp sink and did not sanitize knife, 3 comp sink not set up properly. CDI- Employee corrected, 3 comp sink set up properly and knife re-washed. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Hot hold foods at 135 min. Observed a number of foods being left out without temperature control. Egg rolls at 98 degrees, rice at 113 degrees, fried chicken at 115 degrees. All out of temp foods placed in walk in cooler to cool quickly. If trying to cool these foods use ice baths or quick chilling equipment to help rapidly cool foods. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Cold hold foods at 45 or below. Observed main prep cooler cold holding foods, eggs, wantons, raw chicken and raw beef, etc. at 55 degrees, thermometer reading 50 degrees. Appears unit needs service as it is not working correctly. CDI- PIC said all foods had been in cooler for 2 hrs, TCS foods placed in walk in cooler to chill to 45. Will return within 10 days to check that cooler is working correctly and cold holding foods at 45 or less. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Do not store food on the floor. Observed a few buckets of sauces stored on floor of walk in. Foods removed from floor. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Properly store dishses and utensils to prevent contamination. Observed clean knife placed on raw chicken cutting board and then placed on clean knife rack. CDI- Knife and knife rack cleaned and sanitized. |