|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed two boxes of unwashed pineapples stored above RTE 2-oz portioned sauces inside the WIC.
CDI: PIC corrected storage order to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed two in-use knives stored between the cracks of the non-food contact surfaces on the make table.
CDI: PIC removed knives and placed them in the dish room to be washed/rinsed/sanitized. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed the base of the faucets of the hand sink near the dish room falling off of the sink.
Repair or replace.
Observed the door of the lowboy cooler attached to the deli flip top of the fish breading station falling off of the hinges. EHS observed no food holding inside the lowboy cooler.
Repair door at the unit. |
|
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 heavy oil buildup on the hood system. PIC stated the hood cleaning company was here for routine maintenance a couple weeks ago.
Increase cleaning frequency to prevent contamination. |
|
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 heavy residue buildup on the walls near the make line.
Increase cleaning frequency. |