|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Employees need to eat in designated areas. Employee drinks should be stored below food or food contact surfaces. Observed employee eating in prep area, observed employee drink stored on work counter next to food. CDI- Employee corrected, too food to dining area, drink removed. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12 & 2-301.15 Employees must properly wash hands as required by NC food code in designated handwash sinks. Observed employee handling raw chicken then rinse hands at 3 comp sink did not use soap. CDI- Employee corrected, washed hands at handsink with soap and towels. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Store food by final cook temperature. Observed raw pork stored above raw shrimp in walk in cooler. CDI- Food properly stored. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Use approved cooling methods. Observed cooked chicken in deep amount left out at room temperature to cool, Obs. at 76 degrees 1.5 hrs after cooling began. Once cooling foods reach 135 they need to be cooled with an ice bath, shallow and vented pans, quick chilling equipment or other effective cooling methods. CDI- Chicken placed in walk in cooler in thinner amount to reach 70 within the next 30 minutes. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from potential contamination. Observed a tray of wantons stored on top of an open trash can. CDI- Wantons moved to a clean tray, dirty tray placed in dish area. Observed trash bag used to cover food. Trash bags are not approved for food storage. CDI- Plastic wrap used instead of trash bag. |