|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
Need employee health policy in place and employees need to be knowledgeable of policy. Recommend more training of employees on health policy so they are knowledgeable of their responsibilities. CDI- PIC will conduct more training with employees of health policy. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
All hand sinks need handwash signs. Hand wash sink in kitchen has no sign. CDI- Corrected by instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Food contact surfaces need to be clean to sight and touch. Observed dishes above 3 comp stored as clean with food and residue left on them. CDI- Dirty items placed in dish sink for re-washing. Clean food contact surfaces at least every 4 hrs after use. Observed can opener not used today with cheese left on blade. CDI- can opener cleaned. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
No |
No
|
No |
Reheat previously heated foods to 165 and processed RTE foods to min. 135, reheating must be accomplished within 2 hrs. Observed nacho cheese reheating in steam table less than 165 and processed potato salad in steam table reheating less than 135 nearly 2 hrs since reheating had begun. CDI- Foods rapidly reheated in microwave to proper temperatures and then hot held. Recommend reheating foods on grill or in microwave and using stem thermometer to ensure proper temperatures are being met. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Date mark required TCS/RTE foods refrigerated more than 24 hrs per NC food code. Observed a number of foods held longer than 24 hrs that were not being date marked. CDI- Foods properly dated or disposed of if unable to establish date. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
Maintain thermometers in all cooler units. Obsereved missing thermometer in prep cooler. CDI- Thermometer placed in cooler. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Do not store food on the floor. Observed open bucket of pickles stored on floor of walk in. CDI- Food stored off of floor. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Maintain equipment in good repair. Observed very rusty racks in a couple of the prep coolers. Observed gaskets on on prep cooler torn, needing replacing. Observed one prep cooler with a lot of water accumulation at bottom, cooler needs service. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Maintain non food contact surfaces clean. Observed significant grease build up around outsides of fryer and old oil and grease under and behind grill. |